Best 5 Cherry Cranberry Chutney Recipes
Cherry cranberry chutney is a delightful condiment that adds a sweet and tangy flavor to a variety of dishes. It can be used as a glaze for roasted meats, a dipping sauce for appetizers, or a topping for salads and yogurt. This versatile condiment is also relatively easy to make, requiring only a few simple ingredients and a little bit of time. Whether you're a seasoned cook or a beginner, you're sure to find a cherry cranberry chutney recipe that fits your taste and skill level.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY, SOUR CHERRY, AND GRAPEFRUIT CHUTNEY
Sweet-tart and spiced with cardamom and cloves, this chutney is delicious with any type of poultry or game bird, including duck and quail.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine cranberries, sugar, vinegar, cardamom, cloves, and salt. Stir to combine well. Place over medium heat; cook, stirring constantly, until cranberries just begin to burst and soften, about 5 minutes. Turn off heat; stir in the cherries, and transfer mixture to a medium bowl. Let cool completely, then gently mix in grapefruit. Cover with plastic wrap, and refrigerate until ready to serve, up to 5 days.
CHERRY CRANBERRY CHUTNEY
I found this recipe in a cookbook compiled by a friend's quilting group. Try it with chicken-but don't stop there. It's good with turkey, ham, pork and venison, too.
Provided by Taste of Home
Time 30m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat to medium; cover and cook for 15-20 minutes or until celery is tender, stirring occasionally., Remove from the heat; stir in walnuts. Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Facts : Calories 159 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
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
THANKSGIVING CRANBERRY, RHUBARB, CHERRY, CHESTNUT CHUTNEY
This Tangy Thanksgiving Chutney is a mixture of Rhubarb, red onions, apples, chestnuts, cranberries, dried cherries with brown sugar, balsamic and spices. Use as a condiment with meat or poultry. Spread inside a left over turkey sandwich. Served over warmed crumbled goat cheese or creamy brie on top of toasted bread, it makes an elegant holiday hors d'oeuvre for the holidays.
Provided by Rita1652
Categories Chutneys
Time 1h20m
Yield 8 cups
Number Of Ingredients 16
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.
Nutrition Facts : Calories 231.5, Fat 0.6, SaturatedFat 0.1, Sodium 451.6, Carbohydrate 57.1, Fiber 4.8, Sugar 36.6, Protein 1.6
CRANBERRY, CHERRY AND WALNUT CHUTNEY
Steps:
- Combine sugar, port, water and allspice 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.
Tips:
- Use fresh, ripe cherries and cranberries. This will give your chutney the best flavor.
- Chop the cherries and cranberries into small pieces. This will help them to cook evenly.
- Use a variety of spices. This will give your chutney a complex flavor. Some good options include cinnamon, nutmeg, cloves, and allspice.
- Cook the chutney until it is thick and syrupy. This will take about 30 minutes.
- Let the chutney cool completely before storing it. This will help it to thicken even more.
Conclusion:
Cherry cranberry chutney is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for adding a sweet and tangy flavor to grilled meats, fish, or poultry. It can also be used as a spread for sandwiches or crackers, or as a topping for yogurt or ice cream. No matter how you choose to use it, cherry cranberry chutney is sure to be a hit.
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