Simple Cranberry Chutney Recipes

CRANBERRY CHUTNEY

Steps:

• In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally, until shallots are softened, about 5 minutes.
• Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.
• Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.

CRANBERRY CHUTNEY

Steps:

• In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes., Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.

CRANBERRY CHUTNEY

Steps:

• Place orange juice, cranberries and chopped orange in a saucepan, bring to a boil and cook over medium heat until berries begin to pop.
• Add the remaining ingredients and cook about 10 minutes, until thick. Adjust sweetness if desired.

CRANBERRY-APPLE CHUTNEY

Steps:

• Put all but 1 cup cranberries in a saucepan. Add the apple, dried fruit, sugar, ginger, cloves, a pinch of salt, the vinegar and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
• Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the pecans. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.

CRANBERRY CHUTNEY

Steps:

• Combine the ginger, orange zest and juice, apple cranberries, cinnamon stick, sugar, cloves, a pinch of salt and some ground black pepper in a saucepot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer until thickened, 10 to 15 minutes. Season to taste with salt and pepper. Remove the cinnamon stick. Cool before serving.

THE BEST CRANBERRY CHUTNEY

Steps:

• Bring a pot of water with the 1/2 cup of sugar to a boil and boil cranberries until they pop, usually just a few minutes. Be careful not to over boil or they will be mushy.
• Add all other ingredients except raisins and mix well. Let set in fridge at least 1 hour or up to 24 hours.
• Stir in raisins just before serving.

QUICK CRANBERRY CHUTNEY

Steps:

• In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves. Bring to a boil; reduce heat Simmer, uncovered, for 10 minutes. Add the onion, apple and pear; cook for 5 minutes. Remove from the heat; stir in raisins, lemon juice and zest. Cover and refrigerate for 8 hours or overnight. Just before serving, stir in the walnuts. Serve with meat.

EASY CRANBERRY CHUTNEY

Steps:

• Bring to boil the first eight ingredients.
• Stir in the cranberry sauce and raisins.
• Simmer 30 minutes.
• Chutney will thicken as it cools.
• Will keep 6 weeks in refrigerator.

APPLE & CRANBERRY CHUTNEY

Steps:

• Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
• Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
• Spoon the hot chutney into sterilised jars and seal (see instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

CRANBERRY CHUTNEY I

Steps:

• In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
• Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.