ORANGE CRANBERRY CHUTNEY
"After my mother reminisced about the chutney my grandmother made years ago, I combined a few recipes into this version," explains Charlotte Carlile from Daytona Beach, Florida. "It has since become a favorite, particularly when served with turkey or pork."
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
CRANBERRY, GINGER, AND ORANGE CHUTNEY
This chunky cranberry chutney is super-fresh-tasting because the cranberries are simmered briefly and the orange sections are added near the end of cooking.
Categories cranberry chutney fast sauce cranberry sauce orange chutney thanksgiving sauce ginger
Time 50m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces.
- In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger, and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.
CRANBERRY-GINGER FIVE-SPICE CHUTNEY
Provided by Maneet Chauhan
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the spice blend; when the seeds start to crackle and toast, add the cranberries. Stir in the brown sugar, vinegar, ginger and chili powder. Bring to a boil, then reduce to a simmer and cook until the cranberries have softened and the liquid is reduced by half, about 15 minutes.
- Season the chutney with salt. Transfer to a bowl and refrigerate until cold, about 1 hour. Serve chilled.
CRANBERRY-GINGER CHUTNEY
Provided by Food Network
Categories condiment
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes. Simmer on medium-low heat for 10 minutes. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes.
CRANBERRY ORANGE CHUTNEY
I make a batch of this when cranberrires are in season, and it is nice to be able to have it on hand during the summer, to go with grilled meats.
Provided by Outta Here
Categories Chutneys
Time 40m
Yield 10 half-pints, 20 serving(s)
Number Of Ingredients 12
Steps:
- In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
- Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.
Nutrition Facts : Calories 98.7, Fat 0.1, Sodium 121, Carbohydrate 25, Fiber 1.3, Sugar 21.3, Protein 0.5
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.
CRANBERRY CHUTNEY WITH ORANGE, FIGS, AND MUSTARD
If using frozen cranberries, which are just as good for this recipe, don't bother thawing them first.
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Side Cranberry Cranberry Sauce Orange Fig Ginger Mustard
Yield Makes about 4 cups
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium. Cook shallot and ginger, stirring occasionally, until shallot is translucent, about 3 minutes. Stir in cinnamon and cook, stirring often, until fragrant, about 1 minute. Mix in orange, figs, sugar, vinegar, mustard, and 1/2 cup water and bring to a simmer, stirring until sugar is dissolved. Add cranberries and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until cranberries burst and liquid is reduced to a light syrup, 12-18 minutes. Let cool slightly; season with salt and pepper.
- Do Ahead
- Chutney can be made 1 week ahead. Let cool; cover and chill.
CRANBERRY ORANGE & GINGER CHUTNEY
"This chutney is excellent with roast turkey, pan-fried or grilled poultry." Posted on CityLine (City TV) website, created/submitted by Michael Bonacini.
Provided by gruvygrl
Categories Chutneys
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a clean thick bottom pan over medium heat.
- Add the orange juice followed by the washed cranberries, ginger, grated orange zest, stick of cinnamon, sugar& pinch of salt.
- Bring to a gentle simmer, stirring from time to time, taking great care that ingredients do not stick and burn to the bottom of the pot.
- Simmer gently for approximately 10- 12 minutes to ensure that the cranberries have all burst, the liquids have become thickened and the chutney consistency has been achieved.
- Remove from heat and allow to cool.
- This is best made 2 or 3 days ahead of time to allow all the flavours to mellow and round out.
Nutrition Facts : Calories 106.3, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 30.4, Carbohydrate 24.1, Fiber 1.4, Sugar 21.2, Protein 0.2
CRANBERRY-ORANGE GINGER CHUTNEY
Try this tangy sauce with roast turkey, pork, or chicken... or on toast! I serve it for Thanksgiving every year and it always goes over well, especially on leftover turkey sandwiches! Make it a day or two ahead to make your day that much easier. Enjoy! (From Cooking Light Magazine, Nov. 2006 issue) Cook time is chill time.
Provided by Lori Ann D
Categories Chutneys
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally.
- Add juice, scraping pan to loosen browned bits.
- Add cranberries and remaining ingredients.
- Reduce heat; simmer 15 minutes or until slightly thickened.
- Cover and chill 2 hours.
Nutrition Facts : Calories 102, Fat 0.8, SaturatedFat 0.1, Sodium 75.5, Carbohydrate 24.1, Fiber 1.5, Sugar 18.8, Protein 0.6
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