Best 9 Ultimate Cranberryappleraisin Chutney Recipes

CRANBERRY-APPLE CHUTNEY

Steps:

• Put all but 1 cup cranberries in a saucepan. Add the apple, dried fruit, sugar, ginger, cloves, a pinch of salt, the vinegar and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
• Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the pecans. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.

CRANBERRY-APPLE CHUTNEY

Steps:

• In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.

SPICED CRANBERRY APPLE CHUTNEY

Steps:

• Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.

WINNING CRANBERRY CHUTNEY

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.

MUM'S CRANBERRY CHUTNEY

Steps:

• Combine cranberries, water, sugar, cinnamon sticks, and salt in a large saucepan. Bring to a boil, reduce heat, and cook until berries begin to burst, about 10 minutes.
• Stir in onion, raisins, apple, pear, and celery. Cook on medium heat 15 minutes, stirring occasionally. Remove from heat.
• Stir in the almonds and lemon zest to combine. Remove cinnamon sticks. Cool before serving, about 1 hour.

ULTIMATE CRANBERRY/APPLE/RAISIN CHUTNEY

Steps:

• Combine all ingredients in a saucepan.
• Cook on med. heat stirring a lot, until apples are tender and sauce has thickened and reduced.
• Serve hot or warm.

CRANBERRY APPLE CHUTNEY

Steps:

• In a medium sauce pan, over medium heat, bring the water and granulated sugar to a boil.
• Once boiling, add the cranberries, shallot, brown sugar, cinnamon, and apple cider vinegar.
• Continue cooking over medium heat for about 5 minutes to allow the cranberries time to start popping.
• Add the apples and golden raisins and lower the heat to simmer for 10-15 minutes, or until the sauce thickens.
• Chutney can be served warm or chilled.

AWESOME APPLE CRANBERRY CHUTNEY

Steps:

• Combine the first seven ingredients in a 2-quart saucepan and bring to a gentle boil over medium-high heat.
• Reduce heat to medium-low and simmer, uncovered, until the mixture has reduced to a thick syrup, being careful NOT to caramelize the sugar.
• Heat the butter in a large skillet over medium-high heat and saute the apples until they are a light golden color.
• Add the apples to the chutney reduction, remove from heat, cover, and let stand 10 minutes before serving, removing the cinnamon stick.

HOLIDAY CRANBERRY CHUTNEY

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.