Cranberry Black Pepper Chutney Recipes

SPICY CRANBERRY CHUTNEY

Steps:

• Put all of the ingredients in sauce pot and bring to a boil over medium heat. Reduce the heat and simmer until desired consistency, about 40 to 50 minutes.

CRANBERRY BLACK PEPPER CHUTNEY

Steps:

• Cook shallot in butter in a 1 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries have burst and chutney is thickened, about 20 minutes. Cool to room temperature.

CRANBERRY CHUTNEY

Steps:

• Saute the onions and garlic in the vegetable oil in a medium pot until golden. Add the vinegar, thyme, rosemary, sage, salt, allspice, cayenne pepper, black pepper and cranberry sauce. Simmer until the cranberries and the chutney begin to thicken, about 20 minutes. Add water during cooking, as necessary, if the mixture becomes too thick.

SPICED CRANBERRY CHUTNEY

Steps:

• Bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold.

SWEET-POTATO GAUFRETTES WITH DUCK CONFIT AND CRANBERRY BLACK PEPPER CHUTNEY

Steps:

• Adjust fluted blade of mandoline to an opening of slightly more than 1/8 inch. Peel sweet potatoes, then slice crosswise on mandoline, turning each potato at a 90-degree angle after each slice to produce a waffle pattern. (It may take a few tries to get the pattern right.)
• Heat oil in a 4-quart heavy saucepan over moderate heat until it registers 300°F on thermometer. Fry potatoes, 6 to 8 slices at a time, stirring and turning them frequently, until golden and crisp, 2 1/2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 300°F between batches. Season gaufrettes lightly with salt while still warm.
• Heat a 10-inch nonstick skillet over moderate heat until hot and cook duck, stirring, until any excess fat is melted and edges are slightly crisp, about 2 minutes.
• Top each gaufrette with some duck and a scant 1/2 teaspoon chutney.

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.

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.