GINGER CRANBERRY CHUTNEY
I've been making this versatile chutney for more than two decades. It pairs well with poultry and pork. We also enjoy it on toasted English muffins or spread over a block of cream cheese for a quick appetizer.
Provided by Taste of Home
Time 55m
Yield 5 cups.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring 4 cups water to a boil. Add lime; cover and boil for 2 minutes. Drain and immediately place lime in ice water. Discard lime seeds; finely chop lime with peel and set aside. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag., In a saucepan, combine the brown sugar, preserves, vinegar, ginger, curry, cinnamon and remaining water. Add spice bag. Bring to a boil over medium heat, stirring constantly. Add the pear, apple and reserved lime; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add cranberries and raisins. Simmer, uncovered, for 20-25 minutes until the berries pop and mixture is thickened. Discard spice bag. Stir in walnuts. Cool. Cover and refrigerate until serving.
Nutrition Facts : Calories 117 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
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Jubayar Ahmad
[email protected]This is the best cranberry chutney I've ever had. It's the perfect combination of sweet, tart, and spicy.
Majid ali Khokhar
[email protected]This chutney is a bit too spicy for my taste. I think I'll try using less ginger next time.
kawthar as
[email protected]I'm not sure what I did wrong, but my chutney turned out too watery. I think I might have added too much liquid.
Ugesh Mandal
[email protected]This chutney is a great way to use up leftover cranberries. It's also a great gift for friends and family.
Miya Humphreys
[email protected]I've never made chutney before, but this recipe was easy to follow and the results were delicious. I will definitely be making this again.
Tiana Hencher
[email protected]This is a great recipe for a quick and easy chutney. It's perfect for a weeknight meal or a potluck.
mulumba kubrah
[email protected]I love the combination of ginger and cranberries in this chutney. It's the perfect balance of sweet and tart.
Arafat N islam
[email protected]This chutney is delicious! I used it as a glaze for roasted chicken and it was a huge hit. The chicken was moist and flavorful, and the chutney added a wonderful sweet and tangy flavor.
Marjorie Arnold
[email protected]I'm not a big fan of cranberries, but this chutney is actually really good. The ginger and sugar balance out the tartness of the cranberries perfectly.
Ak Imran Khan
[email protected]This chutney is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Yarmamad Yarmamad
[email protected]I've been making this chutney for years and it's always a hit. It's the perfect addition to a cheese plate or a roasted chicken dinner.
M Sohail
[email protected]This is a great recipe for a holiday dinner. It's festive and delicious, and it's sure to impress your guests.
Its Mê
[email protected]I love the unique flavor of this chutney. The cranberries add a tartness that balances out the sweetness of the ginger and sugar. It's also very easy to make, which is a bonus.
Laney Woodruff
[email protected]This chutney is a delightful blend of sweet, tart, and spicy flavors. It has a beautiful jewel-like color and a thick, spreadable consistency. I served it with grilled chicken and it was a perfect accompaniment.