Thanksgiving Cranberry Rhubarb Cherry Chestnut Chutney Recipes

RHUBARB-CHERRY CHUTNEY

Steps:

• In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened., Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.

THANKSGIVING CRANBERRY, RHUBARB, CHERRY, CHESTNUT CHUTNEY

Steps:

• In a large stainless steel pot add all the ingredients.
• Bring to a boil for 5 minutes stirring often then reduce heat to simmer.
• Let the chutney simmer - uncovered - for 1½-2 hours.
• Stirring frequently while cooking.
• Jar and chill or process in a water bath for longer shelf life.

SEARED DUCK BREASTS WITH CHERRY RHUBARB CHUTNEY

Steps:

• combine first 10 ingredients in a large saucepan.
• bring to simmer over low heat until sugar dissolves.
• add rhubarb, onions and cherries raise heat to medium, cook until rhubarb is tender and mixture thickens, about 10 minutes, remove from heat and cool.
• for duck:.
• with a sharp knife, score the fat on the breasts in a cross pattern.
• heat a grill pan and add duck, fat side down, cook for 5 minutes.
• you can turn them to create a nice grill mark and cook for 3-5 minutes more, to taste.
• drain the fat.
• (i like mine well, family likes their's rare).
• turn over and cook 5-10 minutes more, to taste.
• serve with chutney.

SWEET CHERRY CHUTNEY

Steps:

• Add all ingredients except raisins in a large stainless or enamel pot.
• Bring to a full rolling boil stirring constantly until sugar is dissolved.
• Reduce heat a bit to a gentle boil, stirring frequently until mixture thickens, about 60 minutes.
• Stir in raisins and boil for 5 more minutes.
• Ladle into clean hot jars leaving 1/2 inch head space.
• Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.

JULIA'S RHUBARB CHUTNEY

Steps:

• Mix together in a non-corrosive bowl and let marinate for at least 4 hours.
• Place into a large pot and boil down, at med. heat, for 30 minute stirring frequently to not burn.
• Place into stralized jars and process in a hot water bath for 10 minutes. Yield is 6 eight ounce jars.

CHERRY CHUTNEY

Steps:

• Combine all ingredients in a large heavy based saucpan.
• Bring to boil, reduce the heat and simmer, covered for one hour.
• Uncover and simmer, stirring occasionlly, until mixture is thickened. (This takes approx another 30 minutes or so.).
• Remove from heat and let cool at room temperature.
• Refrigerate in glass jars.

APPLE RHUBARB CHUTNEY

Steps:

• in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. Using medium-high heat bring to a boil, stirring constantly. Gently boil, stirring often, for 15 minutes. Lower heat if necessary.
• After 15 minutes, add cranberries, cinnamon, and nutmeg. Bring to a gentle boil again, stirring often, until thick enough to mound on a spoon (about 15 minutes).
• At this point, the chutney is ready to can. Begin by boiling a large pot of fresh, clean water (large enough that water will completely cover your jars).
• Fill jars with hot chutney, leaving 1/2 inch head space. Remove air bubbles and adjust head space if necessary. Wipe rim with fresh, slightly dampened paper towel.
• Center the lid on the jar and screw band down until resistance is met. Increase to fingertip-tight. The jars are now ready for the canner, which should be at a rolling boil (212F).
• Place jars in the canner, making sure each jar is submerged completely in the water. Bring to a boil again and cover, processing for 10 minutes. Your time does not start until the water is at a rolling boil again.
• After 10 minutes, remove the pot lid and wait 5 minutes. Then remove jars using a jar lifter, and place on a flat level surface. Do not touch for 24 hours. All jar lids should be concave after 24 hours, with no give.
• If any of the lids can pop up and down, the canning did not take. You can try to process again, or simply place the chutney in the fridge and use within a week or two.

CRANBERRY, CHERRY & WALNUT CHUTNEY

Steps:

• Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill.