Best 11 Cranberry Black Pepper Chutney Recipes
In this article, we embark on a culinary journey to explore the tantalizing world of cranberry black pepper chutney. This delightful condiment is a vibrant fusion of sweet, tart, and spicy flavors, perfect for adding a piquant touch to any meal. With its versatility and ease of preparation, cranberry black pepper chutney is a must-have in every kitchen, offering endless possibilities to enhance your culinary creations. From its origins in the kitchens of India to its growing popularity around the world, this delectable chutney has captured the hearts of food enthusiasts everywhere. So, let's delve into the realm of flavors and discover the best recipe for creating this extraordinary condiment.
Here are our top 11 tried and tested recipes!
CRANBERRY CHUTNEY
Provided by Tyler Florence
Categories condiment
Time 17m
Yield about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Add ingredients to a small saucepan and set over low-medium heat for 10 to 12 minutes until the cranberries are just cooked through and tender. You want them cooked through but not falling apart.
CRANBERRY BLACK PEPPER CHUTNEY
Categories Condiment/Spread Berry Side Christmas Thanksgiving Quick & Easy Cranberry Fall Shallot Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Cook shallot in butter in a 1 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries have burst and chutney is thickened, about 20 minutes. Cool to room temperature.
CRANBERRY AND PEAR CHUTNEY
Categories Condiment/Spread Sauce Thanksgiving Quick & Easy Cranberry Pear Chill Gourmet
Yield Makes about 4 cups
Number Of Ingredients 11
Steps:
- In a heavy saucepan combine the cranberries, the brown sugar, the raisins, the pears, the zest, the gingerroot, the red pepper flakes, the onion, the vinegar, the mustard seeds, and the salt and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until the berries have burst. The chutney keeps, covered and chilled, for 2 weeks. Serve the chutney at room temperature.
CRANBERRY CHUTNEY
Provided by James Briscione
Categories condiment
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Combine the ginger, orange zest and juice, apple cranberries, cinnamon stick, sugar, cloves, a pinch of salt and some ground black pepper in a saucepot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer until thickened, 10 to 15 minutes. Season to taste with salt and pepper. Remove the cinnamon stick. Cool before serving.
CRANBERRY CHUTNEY
You can serve this chunky chutney over cream cheese or Brie with crackers, or as a condiment with roast pork or poultry. Either way, its slightly tart flavor and deep red hue lend a festive flair to the table. -Karyn Gordon, Rockledge, Florida
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes., Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.
GARLICKY CRANBERRY CHUTNEY
I think this came from the L.A. Times. It makes a nice change from the traditional cranberry-orange relish. Though this is called a chutney, I've characterized it as 'Western U.S.' cuisine rather than Indian. It strikes me as sort of 'West-Coast Fusion', in the spirit of ringing all kinds of changes on the traditional American holiday foods. Also, I don't think cranberries are very typical of the subcontinent. But it would probably be fun to serve it with a chicken or turkey curry.
Provided by ccferne
Categories Chutneys
Time 45m
Yield 1 pint
Number Of Ingredients 7
Steps:
- Combine first five ingredients in a medium sauce pan.
- Bring to a boil, then cook over medium heat until reduced to about 1/4 cup.
- Stir in cranberry sauce, heat through, and simmer for 10 minutes.
- Add salt and freshly ground pepper to taste.
- Cover and refrigerate.
- Serve as a condiment with turkey, chicken, or pork.
- Also good as a topping for vanilla ice cream.
CRANBERRY CHUTNEY
Provided by Florence Fabricant
Categories dinner, condiments, sauces and gravies
Time 1h30m
Yield About 6 cups
Number Of Ingredients 16
Steps:
- Put raisins in a bowl, add the Calvados and set aside at least 1 hour.
- Preheat oven to 350 degrees. Spread pecans on a baking sheet and toast 10 to 15 minutes in oven. Let cool and chop coarsely.
- In a heavy saucepan, combine the sugar and orange juice. Bring to a boil, add the cranberries and cook over medium heat about 5 minutes, until cranberrries start to soften and pop. Add the remaining ingredients, including the raisins in Calvados and the pecans.
- Return to a boil, reduce to medium heat and cook, stirring occasionally, until the ingredients are combined and the mixture has thickened, about 15 minutes. Transfer to a bowl or container, let cool and refrigerate at least 24 hours before serving.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 11 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 450 milligrams, Sugar 37 grams
CRANBERRY CHUTNEY II
Delightfully fragrant and spicy cranberry chutney. This is a wonderful dish for people who like new and different tastes. It's a nice departure from a traditional cranberry sauce.
Provided by CHRISTYJ
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 22
Number Of Ingredients 11
Steps:
- In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
- Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.
Nutrition Facts : Calories 53.5 calories, Carbohydrate 13.5 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 110 mg, Sugar 11.8 g
CRANBERRY CHUTNEY
Yum yum! I served this chutney at Thanksgiving and ended up copying the recipe for most of the guests. Bye bye cranberry sauce in a can and hello Cranberry Chutney! (This recipe is a courtesy of Elizabeth Ryan.)
Provided by Cooking to Perfecti
Categories Chutneys
Time 50m
Yield 16-20 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a large saucepan.
- Cook over medium heat for 25 to 30 minutes, or until chutney has condensed down and apples are only slightly crisp.
- (If using frozen cranberries, increase cooking time to 35-40 minutes.).
Nutrition Facts : Calories 207, Fat 0.3, Sodium 233.4, Carbohydrate 53.2, Fiber 4.8, Sugar 42.7, Protein 0.8
CRANBERRY-PEAR CHUTNEY
This is a sweet (pear) sauce with a little kick (cranberry) in it; a wonderful chutney for just about any type of meat you can think of. This will be replacing my gravy at Thanksgiving and Christmas. My 4-year-old daughter loves it and so does half my neighborhood. It is so easy to make, too; all you do is you put everything in a big saucepan and you are good to go. The chutney will thicken more as it cools; store it in the refrigerator for up to 2 weeks.
Provided by daphne.hardy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 3h10m
Yield 16
Number Of Ingredients 11
Steps:
- Combine cranberries, pears, water, white sugar, raisins, brown sugar, wine, ground cinnamon, ground ginger, ground cloves, and ground allspice in a saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium. Cook until thickened, stirring occasionally, 25 to 30 minutes.
- Remove from heat; cool at room temperature for 30 minutes. Refrigerate at least 2 hours.
Nutrition Facts : Calories 117.8 calories, Carbohydrate 30 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.4 g, Sodium 4.1 mg, Sugar 25.1 g
FRESH CRANBERRY PEAR CHUTNEY
Sweet and tart cranberry-pear chutney, flavored with aromatic spices, can add brightness to your Christmas menu - the perfect condiment to accompany your holiday dishes.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 1h
Yield 15
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, stir together all ingredients. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes, stirring occasionally, until cranberries burst and mixture is thickened.
- Cool completely, about 30 minutes. Spoon chutney into serving bowl or storage container. Cover; refrigerate until serving time.
Nutrition Facts : Calories 110, Carbohydrate 29 g, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg
Tips:
- To achieve the best flavor, use fresh cranberries. Frozen cranberries can be used, but they may not have as much flavor.
- If you don't have black peppercorns, you can use 1/2 teaspoon of ground black pepper.
- The chutney can be made ahead of time and stored in the refrigerator for up to two weeks. It can also be frozen for up to three months.
- Serve the chutney with grilled meats, fish, or poultry. It can also be used as a condiment for sandwiches or wraps.
Conclusion:
This cranberry black pepper chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be stored for up to two weeks in the refrigerator or three months in the freezer. The chutney is a great way to use up fresh cranberries and is a perfect addition to any holiday meal.
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