Tangerine Cranberry Chutney Recipes
TANGERINE-CRANBERRY SAUCE
This is my version of a cranberry relish that my mom made when I was a kid. If you can, make it 1 or 2 days in advance, as the flavors need to mellow a little bit in the fridge.
Provided by Eleanor Price
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Stir cranberries, confectioners' sugar, tangerine juice, tangerine zest, and cinnamon together in a non-stick saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and simmer until the cranberries pop and the mixture thickens, 15 to 20 minutes. Crush any remaining whole cranberries against the sides of the saucepan with a spatula to burst.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 19.1 g
CRANBERRY CHUTNEY I
Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins.
Provided by Christine L.
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.2 g, Sodium 1.2 mg, Sugar 11 g
TANGERINE & CRANBERRY CHUTNEY
This is a tangy-sweet cranberry chutney with lots of tangerine flavor. It's wonderful with all of those rich holiday entrees, turkey, ham, duck, goose... mmmmmm! Even my husband, a confirmed canned cranberry sauce aficionado, tried this and liked it. It also makes the best leftover turkey sandwich spread, with mayo and a slice of sharp cheddar.
Provided by EdsGirlAngie
Categories Chutneys
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large saucepan.
- Bring to a boil, then reduce heat to a simmer.
- Cover (this is important, these things pop all over the place at first--) and cook down until thickened to your liking (check after a half hour or so, and if you cook longer, check periodically to be sure the sugary content doesn't begin to burn).
- Adjust the sweetness if you like; I like it more tangy, the hubby likes sweeter.
Nutrition Facts : Calories 195.4, Fat 0.1, Sodium 14, Carbohydrate 50.1, Fiber 2.1, Sugar 45.8, Protein 0.2
CRANBERRY CHUTNEY
East meets West in this unique blend of cranberries with other fruits. Makes a nice change of pace from the traditional cranberry sauce at Thanksgiving. Great as a sandwich spread with cream cheese too :)
Provided by Steve P.
Categories Chutneys
Time P1DT15m
Yield 2 1/2 Cups, 10-16 serving(s)
Number Of Ingredients 11
Steps:
- Bring water and sugar to a boil in a medium saucepan over medium heat.
- Add remaining ingredients; return to a boil.
- Reduce heat and simmer 15 minutes or until apples are tender.
- Pour into a glass mixing bowl (acid foods can react with metal bowls).
- Place a piece of plastic wrap directly on chutney.
- Cool to room temperature; then refrigerate overnight, covered with plastic wrap, so flavors blend.
- Serve at room temperature.
- Use as an accompaniment to meats such as turkey or use as a Sandwich spread with bagels plain or with a layer of cream cheese.
Nutrition Facts : Calories 142.3, Fat 0.1, Sodium 3.2, Carbohydrate 36.6, Fiber 2.3, Sugar 30.6, Protein 0.6
THE BEST CRANBERRY CHUTNEY
I know there's a thousand cranberry chutney recipe's out there, but this one is truly the best! Best if made a day in advance to really let the flavors meld. I never really measure the spices either, so I am guessing about 1/2 tsp. of each. Taste the cranberries after letting them set for awhile and re-season if necessary. Prep time does not include refrigeration time. Enjoy! UPDATE: When I posted the original recipe I forgot about the sugar you need in the water for the cranberries. Thank you to Chef Sydney Mike for pointing out my error!
Provided by KLBoyle
Categories Berries
Time 15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Bring a pot of water with the 1/2 cup of sugar to a boil and boil cranberries until they pop, usually just a few minutes. Be careful not to over boil or they will be mushy.
- Add all other ingredients except raisins and mix well. Let set in fridge at least 1 hour or up to 24 hours.
- Stir in raisins just before serving.
APPLE CRANBERRY CHUTNEY
Make and share this Apple Cranberry Chutney recipe from Food.com.
Provided by Sydney Mike
Categories Chutneys
Time 1h15m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in 2-quart saucepan.
- Heat to boiling, stirring frequently, then reduce heat & simmer, uncovered about 1 hour, stirring frequently, until mixture thickens & fruit is tender.
- Store covered in a non-aluminum container in refrigerator up to 2 weeks.
Nutrition Facts : Calories 72.8, Fat 0.1, Sodium 5.7, Carbohydrate 18.5, Fiber 1.4, Sugar 15.4, Protein 0.4
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