Cranberry Ginger Chutney

CRANBERRY GINGER CHUTNEY

This chutney is sweet and spicy. Years ago a friend gave it to me after she served it at Thanksgiving and it has become a holiday staple. I have made it up to 4 days in advance and it keeps beautifully. After the holiday I have put it over vanilla ice cream; sounds strange but also delicious.

Recipe From allrecipes.com

Provided by Ali's Family Kitchen

Time 35m

Yield 12

Categories Side Dish,Sauces and Condiments Recipes,Relish Recipes,Cranberry Relish Recipes

Steps:

  • Combine sugar, orange juice, vinegar, ginger, orange zest, shallot, cinnamon sticks, and salt together in a skillet; bring mixture to a boil. Cook and stir until mixture thickens and sugar has dissolved, 8 to 10 minutes. Add cranberries; continue cooking and stirring until cranberries pop, about 10 more minutes. Remove from heat.
  • Heat vegetable oil in a small pan over medium heat; add mustard seeds. Cook and stir until mustard seeds begin to toast and pop, 1 to 2 minutes. Stir seeds into chutney. Serve chilled or at room temperature.


Cranberry Ginger Chutney image

Number Of Ingredients: 11

Ingredients:

  • 1 ¼ cups white sugar
  • 1 cup orange juice
  • 1 cup white wine vinegar
  • ¼ cup chopped fresh ginger
  • 1 tablespoon orange zest
  • 1 shallot, minced
  • 2 cinnamon sticks
  • ⅛ teaspoon salt
  • 2 (12 ounce) packages cranberries
  • 1 teaspoon vegetable oil
  • 2 teaspoons mustard seeds


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.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 55m

Yield 5 cups.

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.


Ginger Cranberry Chutney image

Number Of Ingredients: 14

Ingredients:

  • 5-1/4 cups water, divided
  • 1/2 medium lime
  • 5 whole cloves
  • 1 cup packed dark brown sugar
  • 3/4 cup apricot preserves
  • 1/2 cup cider vinegar
  • 1 tablespoon minced fresh gingerroot
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon ground cinnamon
  • 1 medium pear, peeled and diced
  • 1 medium tart apple, peeled and diced
  • 3 cups fresh or frozen cranberries, thawed
  • 1/2 cup golden raisins
  • 1/2 cup chopped walnuts


CRANBERRY GINGER CHUTNEY

This is so delicious with turkey or pork. I strongly suggest to double or even triple the recipe. Plan ahead, this needs to chill overnight before using. This can be prepared up to a week in advance. Although I have only made this using fresh cranberries, I would think that frozen would work also.

Recipe From food.com

Provided by Kittencalrecipezazz

Time 7m

Yield 3 cups (approx), 12 serving(s)

Categories Chutneys

Steps:

  • In a medium saucepan combine all ingredients; cook over medium heat, stirring to dissolve the brown sugar.
  • Increase the heat to high and boil 3 minutes.
  • Transfer to a bowl and cool.
  • Cover and refrigerate 24 hours before using to blend flavors.


Cranberry Ginger Chutney image

Number Of Ingredients: 8

Ingredients:

  • 1 1/2 cups fresh cranberries
  • 16 dried apricots
  • 3/4 cup brown sugar
  • 1/2 cup currants
  • 2 tablespoons fresh minced ginger
  • 2 -3 tablespoons cranberry juice cocktail (I use Ocean Spray Cranberry Juice Cocktail for this)
  • 1/2-3/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper


CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY

This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.

Recipe From allrecipes.com

Provided by foodelicious

Time 30m

Yield 8

Categories Side Dish,Sauces and Condiments Recipes,Chutney Recipes,Cranberry

Steps:

  • Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.


Cranberry, Apple, and Fresh Ginger Chutney image

Number Of Ingredients: 11

Ingredients:

  • 4 cups fresh cranberries
  • 1 cup raisins
  • ½ cup white sugar
  • ¾ cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon minced fresh ginger root
  • ¼ teaspoon ground cloves
  • 1 cup water
  • ½ cup minced onion
  • ½ cup chopped Granny Smith apple
  • ½ cup finely chopped celery


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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 40m

Yield 3 cups.

Categories Side Dishes

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.


Cranberry Chutney image

Number Of Ingredients: 11

Ingredients:

  • 4 cups (1 pound) fresh or frozen cranberries
  • 1 cup sugar
  • 1 cup water
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 cup chopped tart apple
  • 1/2 cup golden raisins
  • 1/2 cup diced celery


GINGER-CRANBERRY CHUTNEY SPREAD

"I first became acquainted with chutney while I was serving overseas," writes LaVonne Wettering of Clermont, Florida. "I prefer a tart, rather than a sweet, taste-and that's just what the ginger, apple juice and lemon juice bring to the ruby-red spread. I usually serve it with cream cheese and crackers, but it's wonderful with turkey slices and pork chops, too."

Recipe From tasteofhome.com

Provided by Taste of Home

Time 35m

Yield 24 servings.

Categories Appetizers

Steps:

  • In a saucepan, heat water and ginger until the water is evaporated. Stir in the cranberries, apple, sugar, apple juice concentrate, raisins, lemon juice, orange zest and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until thickened. Cool. , Cover and store in the refrigerator. Serve 1 cup of chutney over each package of cream cheese. Spread on crackers.


Ginger-Cranberry Chutney Spread image

Number Of Ingredients: 15

Ingredients:

  • 1/2 cup water
  • 2 tablespoons minced fresh gingerroot
  • 1 package (12 ounces) cranberries
  • 1 large tart apple, peeled and diced
  • 3/4 cup sugar
  • 2/3 cup thawed unsweetened apple juice concentrate
  • 1/2 cup raisins
  • 1/4 cup lemon juice
  • 2 tablespoons grated orange zest
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/8 to 1/4 teaspoon ground cloves
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 3 packages (8 ounces each) reduced-fat cream cheese, softened
  • Crackers


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.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 30m

Categories Food & Cooking,Healthy Recipes,Gluten-Free Recipes

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.


Cranberry Chutney image

Number Of Ingredients: 7

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup finely minced shallot
  • 1 tablespoon peeled and finely grated fresh ginger
  • 1 bag (12 ounces) fresh cranberries, rinsed and picked over
  • 1 cup sugar
  • 2 tablespoons red-wine vinegar
  • Kosher salt and freshly ground pepper


CRANBERRY-GINGER CHUTNEY

Recipe From epicurious.com

Yield Makes about 3 cups

Categories Berry,Ginger,Side,Thanksgiving,Quick & Easy,Cranberry,Pear,Fall,Simmer,Boil,Bon Appétit,Fat Free,Kidney Friendly,Vegan,Vegetarian,Pescatarian,Dairy Free,Wheat/Gluten-Free,Peanut Free,Tree Nut Free,Soy Free,Kosher

Steps:

  • Stir sugar, cider, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves. Add remaining ingredients. Bring to boil. Reduce heat to medium and simmer until chutney thickens, stirring occasionally, about 20 minutes. Season with salt and pepper. Transfer to bowl; cover and chill. (Can be made 3 days ahead. Keep chilled.)

Number Of Ingredients: 7

Ingredients:

  • 1 1/2 cups sugar
  • 3/4 cup apple cider or apple juice
  • 1/3 cup apple cider vinegar
  • 1 12-ounce bag fresh cranberries (about 3 cups)
  • 1 large Bosc pear, peeled, halved, cored, cut into 1/2-inch cubes
  • 1/4 cup finely chopped peeled fresh ginger
  • 1/4 teaspoon dried crushed red pepper


CRANBERRY, APPLE AND GINGER CHUTNEY

Recipe From foodnetwork.com

Provided by Dave Lieberman

Time 40m

Yield 8 to 10 servings

Categories side-dish

Steps:

  • Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.


Cranberry, Apple and Ginger Chutney image

Number Of Ingredients: 6

Ingredients:

  • 1 (10 to 16-ounce) bag fresh or frozen whole cranberries,
  • 2 crisp red apples, peeled, cored and sliced 1-inch thick
  • 2-inch piece ginger, peeled and finely grated
  • 1/2 cup apple cider vinegar
  • 1 cup granulated sugar
  • 1 cup water


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