Best 3 Cranberry Apple And Ginger Chutney Recipes
Brighten up your meals with the sweet and tangy flavor of cranberry apple and ginger chutney! This delicious condiment is a perfect accompaniment to a variety of dishes, from roasted meats to grilled fish to vegetable tempura. With its vibrant color and unique flavor profile, this chutney is sure to be a hit at your next gathering or special occasion.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY
This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes Cranberry
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 58.5 g, Fat 0.2 g, Fiber 4.1 g, Protein 1.1 g, Sodium 17 mg, Sugar 48.3 g
CRANBERRY, APPLE AND GINGER CHUTNEY
Provided by Dave Lieberman
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.
CRANBERRY CHUTNEY WITH APPLE AND CRYSTALLIZED GINGER RECIPE
Provided by á-24146
Number Of Ingredients 10
Steps:
- 1. Heat oil in medium saucepan over medium heat until just shimmering. Add shallot, fresh ginger, and salt; cook, stirring occasionally, until shallot has softened, 1-2 minutes. 2. Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1 1/2 cups cranberries and apples; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes. 3. Add remaining 1 1/2 cups cranberries and crystallized ginger; continue to simmer, stirring occasionally, until just beginning to burst, 5-7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)
Tips:
- Use a variety of apples for a more complex flavor. Granny Smith, Honeycrisp, and Braeburn are all good choices.
- If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger instead.
- If you like spicy chutney, add a pinch of cayenne pepper.
- Be sure to sterilize your jars and lids before canning the chutney.
- Store the chutney in a cool, dark place for up to 6 months.
Conclusion:
Cranberry-apple-ginger chutney is a delicious and versatile condiment that can be used in a variety of ways. It's perfect for serving with roasted meats, poultry, or fish. It can also be used as a spread for sandwiches or wraps, or as a dipping sauce for appetizers. No matter how you choose to use it, this chutney is sure to be a hit!
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