Best Autumns No Sugar Added Cranberry Chutney Recipes

AUTUMN'S NO SUGAR ADDED CRANBERRY CHUTNEY image

Yield 8

Number Of Ingredients 12

1 Tangerine
1 3/4 cup POM® Pomegranate-Cranberry Juice or apple cider
4 slices Fresh ginger
1/4 cup Sliced shallots
3/4 cup Quartered dried figs, or 50/50 mix of dried figs and dried apricots
1/4 cup Currents or dried blueberries, or 50/50 mix of currents and dried blueberries
1 Asian pear, cored and cut into eighths
1 12-ounce bag fresh cranberries
1/2 cup Splenda®
4 Whole cloves
1 Cinnamon Stick
1 Star anise

Steps:

Peel the tangerine. Scrape the white pith from the peel and then cut the peel into long strips. Cut the tangerine itself in half through the equator, remove seeds and separate into segments. Bring the juice (or cider) to a boil in a three-quart pan with ginger, shallots, figs, currants and tangerine peel. Add pear and tangerine segments and cook over medium heat until the pear has softened, about 15 minutes. Add cranberries, Splenda®, and cloves, cinnamon stick, and star anise (you may wish to put the three spices in a mesh tea strainer or a spice bag) and cook until the cranberries pop, about 10 minutes. Remove the ginger and spices. (Or, for more infused flavor, refridgerate the chutney with the ginger and spices, allowing the flavors to meld together overnight. Then, remove the ginger and spices.) The chutney can be served either chunky or smoothed into jam-like blend. To smooththe chutney, blend the chutney in a blender or food processor until texture is unifornly evened. Store chutney in the refrigerator for up to one week, or freeze chutney for use throughout the holiday season.

Cranberry Chutney With Orange, Figs, and Mustard image

Provided by Claire Saffitz

Yield Makes about 4 cups

Number Of Ingredients 11

2 tablespoons olive oil
1 medium shallot, finely chopped
1 (2-inch) piece ginger, peeled, finely chopped
3/4 teaspoon ground cinnamon
1 medium orange, unpeeled, seeds removed, chopped
6 dried Turkish figs, chopped
1 3/4 cups sugar
1/2 cup sherry vinegar or red wine vinegar
2 tablespoons whole grain mustard
1 (10-ounce) bag fresh or frozen cranberries
Kosher salt, freshly ground pepper

Steps:

Heat oil in a large saucepan over medium. Cook shallot and ginger, stirring occasionally, until shallot is translucent, about 3 minutes. Stir in cinnamon and cook, stirring often, until fragrant, about 1 minute. Mix in orange, figs, sugar, vinegar, mustard, and 1/2 cup water and bring to a simmer, stirring until sugar is dissolved. Add cranberries and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until cranberries burst and liquid is reduced to a light syrup, 12-18 minutes. Let cool slightly; season with salt and pepper.
Do Ahead
Chutney can be made 1 week ahead. Let cool; cover and chill.