Cran Cherry Apricot Chutney Recipes

APRICOT/CRANBERRY CHUTNEY

Steps:

• In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
• In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

APRICOT CHUTNEY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.
• While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined.
• Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.
• Pack the chutney into sterilized jars and process to seal.

CRANBERRY APRICOT CHUTNEY

Steps:

• In a heavy saucepan, combine white sugar and water.
• Cook and stir over medium heat until sugar is dissolved; bring to a boil without stirring.
• Stir in cranberries, apricots, brown sugar, vinegar, and ginger; reduce heat.
• Simmer, uncovered, for about 5 minutes or until the berries have popped and mixture starts to thicken, stirring occasionally.
• Remove from heat and allow to cool if serving that day.
• Can be covered and refrigerated for up to four days.
• Makes 3 1/2 cups.

ORANGE CRANBERRY CHUTNEY

Steps:

• In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped. , Serve warm or cold. Store in the refrigerator.

CHERRY-CRANBERRY CHUTNEY

Steps:

• Wash the orange and roll it on the counter beneath the palm of your hand to soften it a little.
• Place all ingredients in a heavy-bottomed saucepan, leaving the orange whole.
• Mix the ingredients well.
• Bring to boil over medium to medium-high heat.
• Reduce heat and simmer for 20 minutes or until cranberries pop.
• Cool, then chill in the refrigerator until ready to serve.

CRANBERRY-APPLE CHUTNEY

Steps:

• In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.

CRAN-CHERRY APRICOT CHUTNEY

Steps:

• In a medium sauce pot combine water, sugar cinnamon and vanilla extract. Bring to a rolling boil and whisk to disolve sugar. Add cranberries and teabag. Boil for 5 minutes, add apricots and cherries and remove teabag. Turn heat to low reducing liquid to a semi-thick consistancy. It will thicken more as it cools, so you dont want it too thick. Chill and serve.