Best 19 The Best Cranberry Chutney Recipes
Cranberry chutney is a tangy and sweet condiment that pairs perfectly with roasted meats, grilled chicken, or even a cheese platter. It is a great way to use up fresh cranberries and is a staple side dish for many holiday meals. With so many variations out there, finding the best cranberry chutney recipe can be a challenge. In this article, we will provide you with some tips on how to choose the right recipe and some of our favorite recipes that are sure to impress your friends and family.
Let's cook with our recipes!
CRANBERRY CHUTNEY
This chunky and bright, cardamom-scented, honey-sweetened chutney is loaded with fresh cranberries, green apple and dried apricots. The best part? It comes together in under a half hour.
Provided by Florence Fabricant
Categories condiments, sauces and gravies, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Place orange juice, cranberries and chopped orange in a saucepan, bring to a boil and cook over medium heat until berries begin to pop.
- Add the remaining ingredients and cook about 10 minutes, until thick. Adjust sweetness if desired.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 0 grams, Carbohydrate 51 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 46 grams
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.
CRANBERRY CHUTNEY
Provided by Food Network
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- In saucepan, heat olive oil over medium-high. Add shallots and saute until translucent, stirring occasionally. Add garlic and ginger and saute 30 seconds longer. Stir in remaining ingredients and bring to boil. Reduce heat to maintain slow boil and cook until cranberries begin to pop, about 10 minutes. Cool.;
CRANBERRY CHUTNEY
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the butter in a medium saucepan over medium-high heat. Add the shallot, apples, and thyme; saute until tender, about 3 minutes. Add the raisins, cranberries, lemon zest and juice, orange juice, and sugar. Reduce the heat to a low simmer and cook, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and let cool. Transfer to a serving bowl and serve.
CRANBERRY CHUTNEY
Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily be made ahead.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally, until shallots are softened, about 5 minutes.
- Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.
- Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.
Nutrition Facts : Calories 136 g, Fat 2 g, Fiber 2 g
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.
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.
CRANBERRY CHUTNEY
This no-cook, three-ingredient cranberry sauce from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, could not be simpler. Just toss cranberries, sugar and orange zest into the bowl of a mixer with a paddle attachment (a food processor won't work), flip it on the lowest setting and go about your business for an hour. When you return, you'll have a bright, chunky chutney that has more flavor and personality than the cooked sort.
Provided by Tara Parker-Pope
Categories condiments
Time 1h
Yield 6 servings
Number Of Ingredients 3
Steps:
- Using a standing mixer with a paddle attachment, combine cranberries, sugar and zest.
- Paddle at a very slow speed for at least an hour. Cranberries will begin to break down and macerate.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 0 grams, Carbohydrate 64 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 59 grams
CRANBERRY CHUTNEY
Provided by Ruth Cousineau
Categories Condiment/Spread Sauce Berry Fruit Side Thanksgiving Vegetarian Quick & Easy Vinegar Cranberry Raisin Fall Winter Vegan Gourmet Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a 2-quart heavy saucepan.
- Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
- Transfer to a bowl and cool, uncovered (chutney will thicken as it cools).
- Chill chutney, covered, at least 8 hours for flavors to develop.
THE BEST CRANBERRY CHUTNEY
I know there's a thousand cranberry chutney recipe's out there, but this one is truly the best! Best if made a day in advance to really let the flavors meld. I never really measure the spices either, so I am guessing about 1/2 tsp. of each. Taste the cranberries after letting them set for awhile and re-season if necessary. Prep time does not include refrigeration time. Enjoy! UPDATE: When I posted the original recipe I forgot about the sugar you need in the water for the cranberries. Thank you to Chef Sydney Mike for pointing out my error!
Provided by KLBoyle
Categories Berries
Time 15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Bring a pot of water with the 1/2 cup of sugar to a boil and boil cranberries until they pop, usually just a few minutes. Be careful not to over boil or they will be mushy.
- Add all other ingredients except raisins and mix well. Let set in fridge at least 1 hour or up to 24 hours.
- Stir in raisins just before serving.
CRANBERRY CHUTNEY
Steps:
- Saute the onions and garlic in the vegetable oil in a medium pot until golden. Add the vinegar, thyme, rosemary, sage, salt, allspice, cayenne pepper, black pepper and cranberry sauce. Simmer until the cranberries and the chutney begin to thicken, about 20 minutes. Add water during cooking, as necessary, if the mixture becomes too thick.
CRANBERRY CHUTNEY I
Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins.
Provided by Christine L.
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 20
Number Of Ingredients 10
Steps:
- In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
- Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.2 g, Sodium 1.2 mg, Sugar 11 g
CRANBERRY CHUTNEY
Steps:
- Place all ingredients in saucepan and cook 25 to 30 minutes.
QUICK CRANBERRY CHUTNEY
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
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 :
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
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 III
A sweet chutney, perfect for Thanksgiving and Christmas. It's delicious on meats.
Provided by Elaine
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 15m
Yield 60
Number Of Ingredients 6
Steps:
- In a large saucepan, mix the cranberries, apples, orange peel, sugar and water. Bring to a boil. Boil 5 minutes, or until the berries are soft. Remove from heat and stir in the liqueur. Transfer to sterile jars and refrigerate until serving.
Nutrition Facts : Calories 34.5 calories, Carbohydrate 8.3 g, Fiber 0.3 g, Sodium 0.2 mg, Sugar 7.7 g
HOLIDAY CRANBERRY CHUTNEY
Provided by Molly O'Neill
Categories dinner, side dish
Time 1h15m
Yield 6 cups
Number Of Ingredients 15
Steps:
- In a large saucepan combine the vinegar, sugar, curry, ginger, cloves, allspice, cinnamon and water. Bring the liquid to a boil, stirring until the sugar is dissolved, about 3 minutes. Add the lemon rind and lemon sections, the orange rind and orange sections and the apple, reduce the heat and simmer for 10 minutes.
- Add 3 cups of the cranberries, the raisins and the apricots and simmer, stirring occasionally, until thickened, about 35 minutes. Add another 2 cups of the cranberries and simmer for 10 more minutes. Add the remaining cup of cranberries and the pecans and simmer the mixture for 15 minutes longer.
- Remove the saucepan from the heat, pour the chutney into a bowl and let cool. Chill overnight or up to 2 weeks.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 4 grams, Carbohydrate 75 grams, Fat 4 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 63 grams, TransFat 0 grams
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
Tips:
- Use fresh cranberries for the best flavor. Frozen cranberries can also be used, but they should be thawed before using.
- To make a smoother chutney, blend or food process the cranberries before cooking. This will also help to release the pectin, which will thicken the chutney.
- Add a little bit of spice to the chutney with a pinch of cayenne pepper or a teaspoon of grated ginger.
- If you like a sweeter chutney, add more sugar or honey to taste.
- Canning the chutney will help to extend its shelf life. To can the chutney, follow the instructions in a canning guide.
Conclusion:
Cranberry chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It is perfect for Thanksgiving or Christmas dinner, but it can also be enjoyed all year round. With its sweet and tangy flavor, cranberry chutney is a great way to add a pop of flavor to your meals. So next time you are looking for a new condiment to try, give cranberry chutney a try. You won't be disappointed!
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