Texas Cranberry Chutney Recipes
FRUITY CRANBERRY CHUTNEY
An enticing blend of fruits and spices comes alive in this versatile chutney recipe from field editor Pat Stevens of Granbury, Texas. "It complements turkey and ham nicely," she says. "We also enjoy it as an appetizer, spooned over cream cheese and served with crackers."
Provided by Taste of Home
Time 1h10m
Yield about 5 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the brown sugar, cranberry juice, vinegar, ginger and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved. , Stir in the cranberries, oranges, apple, currants, apricots and orange zest. Return to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. Cool to room temperature. Transfer to a serving bowl; cover and refrigerate until chilled.
Nutrition Facts :
SPICED ORANGE-CRANBERRY CHUTNEY
The aroma of simmering chutney signals the start of the holidays and sets the mood for my seasonal baking. Try it as an appetizer along with cream cheese and graham crackers. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 8 cups.
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, combine the first 5 ingredients. Cook, uncovered, over medium heat until brown sugar is dissolved. Stir in cranberries, orange zest, oranges, apple, currants and apricots. Bring to a boil. Reduce heat; simmer, uncovered, 50-60 minutes or until thickened, stirring occasionally. Serve chilled.
Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 0 protein.
TEXAS CRANBERRY CHUTNEY
Categories Condiment/Spread Fruit Vegetarian Quick & Easy High Fiber Buffet Christmas Eve Boil
Yield 3 cups
Number Of Ingredients 7
Steps:
- Drain pineapple well; pat dry with paper towels. Stir together pineapple and next 4 ingredients in a small sauce pan over medium heat, and stir in jalpeno and green onions. cover and chill until ready to serve.
TEXAS CRANBERRY RELISH WITH CANDIED PECANS
Relish is a must on the holiday table alongside turkey and this is an easy homemade cranberry relish recipe. It's tart with a lightly sweet syrup. The golden raisins and spiced pecans add sweetness, texture, and flavor. Jalapeno does not add a lot of spice, just a bit of warmth to the relish. You could almost call this a chutney....
Provided by Tammy Brownlow
Categories Fruit Sauces
Time 45m
Number Of Ingredients 16
Steps:
- 1. For the candied pecans, preheat oven 325 degrees. In a mixing bowl beat egg white and 1 teaspoon of water.
- 2. Add pecan halves and toss until coated.
- 3. In a small bowl add 1 cup sugar, cinnamon, nutmeg, and allspice.
- 4. Toss the sugar mixture with the pecan halves.
- 5. Spray cookie sheet with cooking spray.
- 6. Pour pecan mixture on the cookie sheet and bake for 20 minutes checking often making sure they don't burn.
- 7. Remove and cool. Store in Ziploc bags. These freeze very well.
- 8. For Relish: In a saucepan combine cranberries, orange zest and juice, lime zest and juice, sugar, ginger, fresh jalapeno, and raisins.
- 9. Cook on medium-high heat until cranberries pop, about 10 minutes.
- 10. Remove from heat and stir in pecans.
- 11. Transfer to a bowl and cool.
TEXAS CRANBERRY CHUTNEY
How to make Texas Cranberry Chutney
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Drain pineapple well; pat dry with paper towels. Stir together pineapple and next 4 ingredients in a small saucepan over medium heat, and bring to a boil. Reduce heat to low, and simmer, stirring often, 5 minutes or until thickened. Remove from heat, and stir in jalapeño and green onions. Cover and chill until ready to serve.
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- Using a fine mesh strainer, thoroughly drain the pineapple and pat dry with paper towels. Set aside.
- In a saucepan, combine cranberries, water and granulated sugar over medium-high heat. Bring to a boil; reduce heat to medium and allow to cook for about 5 minutes, until the cranberries are starting to break down.
- Stir in the pineapple, brown sugar, ginger and salt. Return to a boil then reduce heat to low and simmer until thickened, about 5 minutes. (At this point, you may want to taste the sauce for tartness - if it is too tart, add 1 to 2 more tablespoons of granulated sugar.)
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- Stir together pineapple and next 4 ingredients in a small saucepan over medium heat, and bring to a boil. Reduce heat to low, and simmer, stirring often, 5 minutes or until thickened. Remove from heat, and stir in jalapeño and green onions. Cover and chill until ready to serve.
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