Best 2 Cranberry Sauce Chutney Recipes

Cranberry sauce chutney is a delicious condiment that can elevate the taste of many dishes. Made with fresh cranberries, sugar, spices, and often other fruits or vegetables, this chutney adds a sweet and tangy flavor to meats, fish, poultry, and even desserts. It can be made ahead of time and stored in the refrigerator for several weeks, making it a convenient option for busy home cooks. Whether you are looking for a new side dish to serve at your next holiday dinner, or you simply want to add some excitement to your everyday meals, cranberry sauce chutney is a great choice.

Let's cook with our recipes!

GRILLED LAMB CHOPS WITH CRANBERRY SAUCE AND CRANBERRY-SERRANO CHUTNEY

Grilled Lamb Chops with Cranberry Sauce and Cranberry-Serrano Chutney image

Provided by Bobby Flay

Categories main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 25

Ingredients

1/2 cup light brown sugar
2 tablespoons honey
3 cups cranberries, divided
1 cup water
1 medium red onion, finely diced
1 tablespoon fresh ginger, grated
1 serrano chile, finely diced
1 clove garlic, finely chopped
Salt
Freshly ground black pepper
1/4 cup freshly chopped cilantro leaves
2 cups cranberry juice
1/2 cup red wine vinegar
1/4 cup red wine
1/2 cup granulated sugar
4 cups enriched home-made chicken stock
1 teaspoon whole black peppercorns
Salt
8 (4 to 5-ounce) porterhouse lamb chops
Olive oil
Salt
Freshly ground black pepper
Cilantro leaves, garnish
Finely chopped chives, garnish
For the Cranberry Chutney:

Steps:

Combine the sugar, honey, 2 cups of cranberries and 1 cup of water in a medium saucepan and cook over medium-high heat until the cranberries pop and become soft and the mixture thickens slightly. Stir in the onion, ginger, chile, garlic, season with salt and pepper and cook until thick about 8 minutes. Remove from the heat and stir in the remaining cranberries and cilantro. Serve warm or at room temperature.
For the cranberry Sauce:
Bring cranberry juice, vinegar and wine to a boil in a large saucepan, stir in the sugar and cook until the mixture is reduced by half. Add the chicken stock and peppercorns and cook until reduced to about 1 1/2 cups (or sauce consistency). Strain the sauce and season with salt. Keep warm.
For the Grilled Lamb Chops:
Heat the grill to high or a grill pan over high heat. Brush chops on both sides with oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium doneness, about 6 minutes total. Remove lamb from the grill, loosely tent and let rest 5 minutes before serving. Serve on a plater with cranberry chutney and cranberry sauce. Garnish with fresh cilantro.

CRANBERRY SAUCE CHUTNEY

CRANBERRY SAUCE CHUTNEY image

Categories Sauce Fruit

Number Of Ingredients 12

Ingredients

4 cups cranberries- in a saucepan
2 Granny Smith apples chopped
1 medium onion
zest of two oranges
juice of two oranges
1 1/2 cups light brown sugar
3/4 cups water
2/3 cup apple cider vinegar
1 T. chopped crystalized ginger
1/2 tsp. pepper flakes
grated nutmeg
1/2 cup chopped dried apricots

Steps:

Cook for 30 minutes: Toast 1 cup pecans in 350 degree oven for 8-10 mins. Add to cooked chutney

Tips:

For the best flavor, use fresh cranberries. If you only have frozen cranberries, thaw them completely before using.
Use a variety of sweeteners to create a complex flavor. Brown sugar, honey, and maple syrup all work well.
Add some spices to the chutney for a warm and inviting flavor. Cinnamon, nutmeg, and ginger are all good choices.
Be sure to cook the chutney until it has thickened. This will help it keep its shape and prevent it from becoming too runny.
Serve the chutney warm or at room temperature. It can be used as a condiment for meat, poultry, or fish. It can also be used as a spread for sandwiches or crackers.

Conclusion:

Cranberry sauce chutney is a delicious and versatile condiment that can be used in a variety of ways. It is a great way to use up leftover cranberries, and it makes a great gift for friends and family.