Best 2 Quick Cranberry Chutney Recipes

Cranberry chutney is a delicious and versatile condiment that can add a burst of flavor to any dish. Whether you are looking for a quick and easy recipe to make for a holiday gathering or a tasty accompaniment to your favorite dishes, there are plenty of options to choose from. With just a few simple ingredients and a little bit of time, you can create a delicious homemade cranberry chutney that is sure to impress your family and friends.

Let's cook with our recipes!

QUICK CRANBERRY CHUTNEY

Quick Cranberry Chutney image

Its beautiful ruby hue makes this chutney ideal for the holiday season. The interesting mix of ingredients is a zesty complement to both meat and poultry.

Provided by Taste of Home

Time 25m

Yield about 7 cups.

Number Of Ingredients 14

Ingredients

1 pound fresh or frozen cranberries
2-1/2 cups sugar
1 cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 medium onion, chopped
1 medium tart apple, peeled and cubed
1 medium pear, peeled and cubed
1 cup raisins
1/4 cup lemon juice
1 tablespoon grated lemon zest
1/2 cup chopped walnuts
Cooked pork chops or roast turkey or chicken

Steps:

In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves. Bring to a boil; reduce heat Simmer, uncovered, for 10 minutes. Add the onion, apple and pear; cook for 5 minutes. Remove from the heat; stir in raisins, lemon juice and zest. Cover and refrigerate for 8 hours or overnight. Just before serving, stir in the walnuts. Serve with meat.

Nutrition Facts :

QUICK CRANBERRY CHUTNEY

Quick Cranberry Chutney image

This goes together in minutes and is actually better if prepared the day before you serve. It is great with chicken, turkey, and pork. I use this with grilled herb pork tenderloin served on cornmeal biscuits for special appetizer occasions. Garnish with additional chopped green onions, if desired. If you want more heat in the chutney, keep some of the jalapeno seeds and ribs as you chop.

Provided by Diana Perry

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes Cranberry

Time 1h

Yield 12

Number Of Ingredients 7

Ingredients

1 (16 ounce) can whole berry cranberry sauce
2 (8 ounce) cans crushed pineapple, drained and squeezed dry
2 tablespoons brown sugar replacement (such as Splenda® Brown Sugar Blend)
½ teaspoon ground ginger
¼ teaspoon sea salt
3 green onions, chopped
1 jalapeno pepper, seeds and ribs removed, minced

Steps:

Stir cranberry sauce, pineapple, brown sugar replacement, ground ginger, and sea salt together in a small saucepan; bring to a boil, reduce heat to low, and simmer, stirring occasionally, until thickened, about 5 minutes. Set aside to cool for 10 minutes.
Stir green onion and jalapeno pepper into the cranberry sauce mixture; transfer to a bowl and cover with plastic wrap.
Chill sauce in refrigerator until cold, at least 30 minutes.

Nutrition Facts : Calories 78.3 calories, Carbohydrate 20.3 g, Fiber 1 g, Protein 0.2 g, Sodium 46.9 mg, Sugar 14.8 g

Tips:

Use fresh cranberries for the best flavor. Frozen cranberries can be used, but they will not produce as vibrant a color.
Chop the cranberries coarsely before cooking. This will help them to break down and release their juices.
Use a heavy-bottomed saucepan to prevent the chutney from burning.
Cook the chutney over medium heat, stirring frequently. This will help to prevent the sugar from crystallizing.
Add the nuts and raisins during the last few minutes of cooking. This will help to prevent them from becoming overcooked.
Allow the chutney to cool completely before serving. This will help the flavors to develop.

Conclusion:

Cranberry chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for serving with roasted meats, poultry, or fish. It can also be used as a spread for sandwiches or crackers. No matter how you choose to enjoy it, cranberry chutney is sure to be a hit.