Best 6 Cranberry Orange Chutney Recipes

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In the culinary world, there exists an array of tantalizing condiments that have the power to transform ordinary meals into culinary masterpieces. Among these delectable creations, cranberry orange chutney stands out as a versatile and vibrant sauce that captures the essence of both tart and sweet flavors. Its origins can be traced back to the kitchens of India, where it is traditionally paired with savory dishes, yet its unique flavor profile has earned it a place in global cuisines. This versatile condiment has the ability to elevate simple ingredients, adding a burst of tangy-sweetness to grilled meats, roasted vegetables, or even a simple bowl of yogurt. In this article, we embark on a journey to discover the best recipe for cranberry orange chutney, exploring variations and techniques that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE CRANBERRY CHUTNEY



Orange Cranberry Chutney image

"After my mother reminisced about the chutney my grandmother made years ago, I combined a few recipes into this version," explains Charlotte Carlile from Daytona Beach, Florida. "It has since become a favorite, particularly when served with turkey or pork."

Provided by Taste of Home

Time 30m

Yield 10 servings.

Number Of Ingredients 9

1 package (12 ounces) fresh or frozen cranberries
1 cup dried cranberries
1 cup orange juice
2/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup chopped peeled Golden Delicious apple

Steps:

  • In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped. , Serve warm or cold. Store in the refrigerator.

Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges

CRANBERRY ORANGE CHUTNEY



Cranberry Orange Chutney image

I make a batch of this when cranberrires are in season, and it is nice to be able to have it on hand during the summer, to go with grilled meats.

Provided by Outta Here

Categories     Chutneys

Time 40m

Yield 10 half-pints, 20 serving(s)

Number Of Ingredients 12

3 cups fresh cranberries (can use frozen-no need to thaw)
1 cup onion, peeled and chopped
1 cup raisins (or currants)
1 cup cider vinegar
3/4 cup sugar
3/4 cup light brown sugar, firmly packed
1 tablespoon orange zest
1/2 cup orange juice
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves

Steps:

  • In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
  • Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.

Nutrition Facts : Calories 98.7, Fat 0.1, Sodium 121, Carbohydrate 25, Fiber 1.3, Sugar 21.3, Protein 0.5

SPICED ORANGE-CRANBERRY CHUTNEY



Spiced Orange-Cranberry Chutney image

The aroma of simmering chutney signals the start of the holidays and sets the mood for my seasonal baking. Try it as an appetizer along with cream cheese and graham crackers. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 8 cups.

Number Of Ingredients 11

2-1/4 cups packed brown sugar
1-1/2 cups cranberry juice
1/2 cup cider vinegar
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
3 packages (12 ounces each) fresh cranberries
2 tablespoons grated orange zest
2 medium oranges, peeled and sectioned
1 medium tart apple, peeled and coarsely chopped
1/2 cup dried currants
1/2 cup coarsely chopped dried apricots

Steps:

  • In a 6-qt. stockpot, combine the first 5 ingredients. Cook, uncovered, over medium heat until brown sugar is dissolved. Stir in cranberries, orange zest, oranges, apple, currants and apricots. Bring to a boil. Reduce heat; simmer, uncovered, 50-60 minutes or until thickened, stirring occasionally. Serve chilled.

Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 0 protein.

CRANBERRY CHUTNEY WITH ORANGE, FIGS, AND MUSTARD



Cranberry Chutney With Orange, Figs, and Mustard image

If using frozen cranberries, which are just as good for this recipe, don't bother thawing them first.

Provided by Claire Saffitz

Categories     Bon Appétit     Thanksgiving     Side     Cranberry     Cranberry Sauce     Orange     Fig     Ginger     Mustard

Yield Makes about 4 cups

Number Of Ingredients 11

2 tablespoons olive oil
1 medium shallot, finely chopped
1 (2-inch) piece ginger, peeled, finely chopped
3/4 teaspoon ground cinnamon
1 medium orange, unpeeled, seeds removed, chopped
6 dried Turkish figs, chopped
1 3/4 cups sugar
1/2 cup sherry vinegar or red wine vinegar
2 tablespoons whole grain mustard
1 (10-ounce) bag fresh or frozen cranberries
Kosher salt, freshly ground pepper

Steps:

  • Heat oil in a large saucepan over medium. Cook shallot and ginger, stirring occasionally, until shallot is translucent, about 3 minutes. Stir in cinnamon and cook, stirring often, until fragrant, about 1 minute. Mix in orange, figs, sugar, vinegar, mustard, and 1/2 cup water and bring to a simmer, stirring until sugar is dissolved. Add cranberries and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until cranberries burst and liquid is reduced to a light syrup, 12-18 minutes. Let cool slightly; season with salt and pepper.
  • Do Ahead
  • Chutney can be made 1 week ahead. Let cool; cover and chill.

CRANBERRY-ORANGE CHUTNEY



Cranberry-Orange Chutney image

We have Thanksgiving at an elementary school and play basketball before the meal. This zingy chutney of cranberries, apples, walnuts and gingerroot is a favorite among the guests. -Victoria Davis, Wilder, Vermont

Provided by Taste of Home

Time 45m

Yield 5 cups.

Number Of Ingredients 12

4 small navel oranges
4 cups fresh or frozen cranberries (about 16 ounces)
1-1/2 cups packed brown sugar
1 medium apple, chopped
1 cup raisins
1/2 cup chopped walnuts
1/2 cup orange juice
1 tablespoon minced fresh gingerroot
1 tablespoon cider vinegar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

  • Finely grate enough peel from oranges to measure 2 tablespoons. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., Place grated orange peel and sections in a large saucepan; add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until cranberries pop, stirring occasionally. Serve warm or cold.

Nutrition Facts :

SPICED CRANBERRY-ORANGE CHUTNEY



Spiced Cranberry-Orange Chutney image

Here's an easy, orangey chutney to serve on toast, Brie, cream cheese or crackers. Pecans give it a little extra crunch. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 10 servings.

Number Of Ingredients 11

1/2 cup water
1/4 cup dried cranberries
1 unpeeled medium orange, seeded and finely chopped (about 1-1/4 cups)
1/2 cup sugar
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
Dash ground ginger
Dash ground cloves
8 ounces Brie or cream cheese
1/4 cup chopped pecans, toasted
Assorted crackers

Steps:

  • Preheat oven to 400°. In a small saucepan, bring water to a boil. Stir in cranberries; remove from heat and let stand 5 minutes., Drain cranberries, reserving 1 tablespoon soaking liquid. Return cranberries and reserved liquid to pan. Stir in orange, sugar, lemon juice and spices; bring to a boil. Reduce heat; simmer, uncovered, 5-10 minutes or until orange is tender and liquid is almost evaporated, stirring occasionally., Place cheese in a 9-in. pie plate. Bake 8-10 minutes or just until softened. , Spoon chutney over warm cheese; sprinkle with pecans. Serve warm with crackers.

Nutrition Facts : Calories 147 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Use fresh, ripe cranberries for the best flavor.
  • If you don't have fresh cranberries, you can substitute frozen cranberries. Just be sure to thaw them before using.
  • You can use any type of orange for this recipe, but navel oranges or blood oranges work best.
  • Be sure to zest the orange before juicing it. The zest adds a lot of flavor to the chutney.
  • If you like a spicier chutney, you can add a pinch of cayenne pepper or red pepper flakes.
  • This chutney can be made ahead of time and stored in the refrigerator for up to 2 weeks.

Conclusion:

Cranberry orange chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for serving with roasted meats, poultry, or fish. It can also be used as a topping for sandwiches, wraps, or salads. No matter how you choose to use it, this chutney is sure to be a hit!

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