Michigan Cherry Chutney Recipes
CHERRY CHUTNEY
I live in the Columbia River Gorge. So many cherries are produced in a very short period, that during cherry harvest, farmers sell pounds of the stuff. I created a savory recipe because there's only so much cherry pie and ice cream one man can eat!
Provided by Scott Simmons
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 6h
Yield 12
Number Of Ingredients 11
Steps:
- Place the cherries, cider vinegar, rice vinegar, onion, apple, white sugar, brown sugar, ginger, five-spice powder, salt, and nutmeg into a large pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally. Remove the lid, and continue simmering until the desired consistency has been reached. Chill before serving.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 18.9 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 196.8 mg, Sugar 15.8 g
SPICED CHERRY CHUTNEY
This fruity chutney gets deep flavor from ginger, cardamom, allspice and balsamic vinegar. It tastes amazing on grilled chicken or pork. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Time 1h10m
Yield 1-1/4 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until vegetables are tender and mixture achieves desired thickness, stirring occasionally. Serve warm or chilled. Refrigerate leftovers.,
Nutrition Facts : Calories 73 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 66mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
MICHIGAN CHERRY CHUTNEY
Categories Fruit
Number Of Ingredients 13
Steps:
- combine all ingredients and bring to a boil and simmer over low heat until the vinegar and sugar thicken. check seasoning.
CHERRY-CRANBERRY CHUTNEY
This replaced the canned sauce at Christmas the first year I made it! I got a photocopy of the recipe about 20 years ago from a coworker. (Still have that photocopy!) I've now introduced it to my future in-laws, who love it, too. The color is a deep ruby red, complementing the other holiday dishes nicely. Note: I've done the orange all kinds of ways, and leaving it whole works best in terms of texture. Another option is to use a blend of orange peel and orange extract to suit your tastes. Bon appetit!
Provided by mensan98th
Categories Chutneys
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 260.3, Fat 0.3, SaturatedFat 0.1, Sodium 27.2, Carbohydrate 65.7, Fiber 2.2, Sugar 39.3, Protein 1.1
SPICY TART CHERRY CHUTNEY
Steps:
- With a vegetable peeler remove two 2-inch strips orange zest and cut into fine julienne strips, reserving orange for another use. In a heavy saucepan stir together all ingredients and bring to a boil. Simmer mixture, stirring occasionally (stir more frequently toward end of cooking), about 50 minutes, or until thickened and syrupy. Cool chutney. Chutney keeps, covered and chilled, 3 weeks.
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