Best 4 Killer Cranberry Chutney Recipes
Are you looking for a delightful and versatile recipe to tantalize your taste buds and impress your friends and family? Look no further than the "Killer Cranberry Chutney"! This delectable chutney offers a perfect blend of sweet, tangy, and savory flavors, making it an ideal accompaniment to various dishes. Whether you want to elevate your holiday feasts, add a unique twist to your weeknight meals, or simply enjoy a delicious homemade spread, this recipe has got you covered. Get ready to embark on a culinary journey as we explore the ingredients, steps, and secrets to creating the ultimate "Killer Cranberry Chutney".
Check out the recipes below so you can choose the best recipe for yourself!
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.
WINNING CRANBERRY CHUTNEY
Meet the Cook: While searching for something to enhance the taste of fowl years ago, I discovered this recipe. I revised it a little, and I've since served it at Thanksgiving and Christmas gatherings (it's a hit with either poultry or pork) plus used it as a food-basket gift. It's been popular besides at church bazaars I've taken it to. I grew up on a farm, and my husband (he's a cattle buyer) and I farmed for 20 years before moving to town. We have four children, all grown. -Joyce Vivian, Mitchell, Ontario
Provided by Taste of Home
Time 30m
Yield about 3-1/2 cups.
Number Of Ingredients 12
Steps:
- In a large heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until thickened and cranberries have popped. , Chill. Serve as an accompaniment to turkey or pork.
Nutrition Facts : Calories 69 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 18g carbohydrate (15g 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.
KILLER CRANBERRY SAUCE
This recipe was in my husband's newsletter from work. It is so good and easy. I didn't even like cranberry sauce before I made this. Who knew ginger and nuts in cranberry sauce would be so good!
Provided by LizbethGrace
Categories Sauces
Time 15m
Yield 20-30 serving(s)
Number Of Ingredients 5
Steps:
- Grate orange peel and add to a pot with the sugar and ginger.
- Add the juice from the orange into the pot and simmer over medium heat until sugar is dissolved.
- Add cranberries and cook until they pop- about 5 minutes.
- Add pecans and cool sauce.
- Enjoy!
Nutrition Facts : Calories 89.5, Fat 2, SaturatedFat 0.2, Sodium 0.6, Carbohydrate 18.7, Fiber 1.3, Sugar 16.5, Protein 0.4
Tips:
- Use fresh cranberries for the best flavor and texture.
- Chop the cranberries finely so that they will cook evenly.
- Use a variety of spices to give the chutney a complex flavor. Common spices used in cranberry chutney include cinnamon, cloves, nutmeg, ginger, and allspice.
- Add sugar or honey to taste. The amount of sugar you add will depend on how tart you want the chutney to be.
- Cook the chutney over low heat until it has thickened. This will help to preserve the cranberries and prevent them from becoming mushy.
- Let the chutney cool completely before serving. This will allow the flavors to meld together.
- Store the chutney in a covered container in the refrigerator for up to 2 weeks.
Conclusion:
Cranberry chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It is perfect for adding a sweet and tangy flavor to turkey, chicken, or pork. It can also be used as a topping for pancakes, waffles, or French toast. No matter how you choose to serve it, cranberry chutney is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love