Best Cherry Cranberry Chutney Recipes

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CRANBERRY, SOUR CHERRY, AND GRAPEFRUIT CHUTNEY



Cranberry, Sour Cherry, and Grapefruit Chutney image

Sweet-tart and spiced with cardamom and cloves, this chutney is delicious with any type of poultry or game bird, including duck and quail.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 3 cups

Number Of Ingredients 8

1 bag (12-ounce) fresh or frozen (thawed) cranberries
3/4 cup sugar
2 tablespoons cider vinegar
1/4 teaspoon ground cardamom
Pinch of ground cloves
Pinch of salt
1/2 cup dried sour cherries
2 Ruby Red grapefruits, pith and peel removed, separated into segments

Steps:

  • In a medium saucepan, combine cranberries, sugar, vinegar, cardamom, cloves, and salt. Stir to combine well. Place over medium heat; cook, stirring constantly, until cranberries just begin to burst and soften, about 5 minutes. Turn off heat; stir in the cherries, and transfer mixture to a medium bowl. Let cool completely, then gently mix in grapefruit. Cover with plastic wrap, and refrigerate until ready to serve, up to 5 days.

CHERRY CRANBERRY CHUTNEY



Cherry Cranberry Chutney image

I found this recipe in a cookbook compiled by a friend's quilting group. Try it with chicken-but don't stop there. It's good with turkey, ham, pork and venison, too.

Provided by Taste of Home

Time 30m

Yield 2 cups.

Number Of Ingredients 10

1 cup dried cherries
1/2 cup fresh or frozen cranberries
1/2 cup raisins
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup unsweetened apple juice
1/4 cup chopped celery
1-1/2 teaspoons grated lemon zest
1/4 to 3/4 teaspoon crushed red pepper flakes
1/2 cup chopped walnuts, toasted

Steps:

  • In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat to medium; cover and cook for 15-20 minutes or until celery is tender, stirring occasionally., Remove from the heat; stir in walnuts. Serve warm or at room temperature. Refrigerate leftovers.

Nutrition Facts : Calories 159 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.

CHERRY-CRANBERRY CHUTNEY



Cherry-Cranberry Chutney image

This replaced the canned sauce at Christmas the first year I made it! I got a photocopy of the recipe about 20 years ago from a coworker. (Still have that photocopy!) I've now introduced it to my future in-laws, who love it, too. The color is a deep ruby red, complementing the other holiday dishes nicely. Note: I've done the orange all kinds of ways, and leaving it whole works best in terms of texture. Another option is to use a blend of orange peel and orange extract to suit your tastes. Bon appetit!

Provided by mensan98th

Categories     Chutneys

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 cup brown sugar
1 cup raisins (golden or regular)
1 cup fresh cranberries
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/3 cup white vinegar
1 (21 ounce) can cherry pie filling
1 orange, whole

Steps:

  • Wash the orange and roll it on the counter beneath the palm of your hand to soften it a little.
  • Place all ingredients in a heavy-bottomed saucepan, leaving the orange whole.
  • Mix the ingredients well.
  • Bring to boil over medium to medium-high heat.
  • Reduce heat and simmer for 20 minutes or until cranberries pop.
  • Cool, then chill in the refrigerator until ready to serve.

Nutrition Facts : Calories 260.3, Fat 0.3, SaturatedFat 0.1, Sodium 27.2, Carbohydrate 65.7, Fiber 2.2, Sugar 39.3, Protein 1.1

THANKSGIVING CRANBERRY, RHUBARB, CHERRY, CHESTNUT CHUTNEY



Thanksgiving Cranberry, Rhubarb, Cherry, Chestnut Chutney image

This Tangy Thanksgiving Chutney is a mixture of Rhubarb, red onions, apples, chestnuts, cranberries, dried cherries with brown sugar, balsamic and spices. Use as a condiment with meat or poultry. Spread inside a left over turkey sandwich. Served over warmed crumbled goat cheese or creamy brie on top of toasted bread, it makes an elegant holiday hors d'oeuvre for the holidays.

Provided by Rita1652

Categories     Chutneys

Time 1h20m

Yield 8 cups

Number Of Ingredients 16

12 ounces frozen cranberries or 12 ounces fresh cranberries, 3 cups
2 medium gala apples, 8 ounces or 2 cups diced apples
1 lb rhubarb, trimmed and cut into 1/2 inch pieces
7 ounces chestnuts (From the jar is easy)
6 ounces dried cherries (1 cup diced)
8 ounces red onions, thinly sliced (2cups sliced)
1 cup light brown sugar
1/3 cup balsamic vinegar
1/4 cup finely chopped crystallized ginger (2 ounces)
1/2 teaspoon allspice
1/4 teaspoon ground cardamom
1 pinch ground cloves
1 cinnamon stick
2 teaspoons fresh thyme
1 1/2 teaspoons salt
fresh ground pepper

Steps:

  • In a large stainless steel pot add all the ingredients.
  • Bring to a boil for 5 minutes stirring often then reduce heat to simmer.
  • Let the chutney simmer - uncovered - for 1½-2 hours.
  • Stirring frequently while cooking.
  • Jar and chill or process in a water bath for longer shelf life.

Nutrition Facts : Calories 231.5, Fat 0.6, SaturatedFat 0.1, Sodium 451.6, Carbohydrate 57.1, Fiber 4.8, Sugar 36.6, Protein 1.6

CRANBERRY, CHERRY AND WALNUT CHUTNEY



Cranberry, Cherry and Walnut Chutney image

Categories     Fruit     Sauce     Christmas     Side     Stew

Number Of Ingredients 9

1 cup Sugar
1/2 cup Port
1/2 cup Dried Tart Cherries
12 ounces Fresh Cranberries (1 Packae)
2/3 cup Chopped Walnuts
1/2 teaspoon Grated Orange Rind
1/4 teaspoon Almond Extract
1 cup Water
1/4 teaspoon Allspice

Steps:

  • Combine sugar, port, water and allspice in a medium saucepan. Bring to a boil.
  • Add cherries and cook 1 minute. Stir in cranberries, bring to a boil. Reduce heat and simmer 10 minutes or until cranberries pop.
  • Remove from heat. Stir in walnuts, grated rind and extract.

CRANBERRY, CHERRY & WALNUT CHUTNEY



Cranberry, Cherry & Walnut Chutney image

Make and share this Cranberry, Cherry & Walnut Chutney recipe from Food.com.

Provided by Catherine B.

Categories     < 30 Mins

Time 25m

Yield 4 cups, 16 serving(s)

Number Of Ingredients 9

1 cup sugar
1 cup water
1/2 cup port wine or 1/2 cup other sweet red wine
1/4 teaspoon ground allspice
1/2 cup dried tart cherry
1 (12 ounce) package fresh cranberries
2/3 cup chopped walnuts, toasted
1/2 teaspoon grated orange rind
1/4 teaspoon almond extract

Steps:

  • Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill.

Nutrition Facts : Calories 105.9, Fat 3.2, SaturatedFat 0.3, Sodium 2, Carbohydrate 17.7, Fiber 1.5, Sugar 14.6, Protein 0.9

CRANBERRY CHERRY AND WALNUT CHUTNEY



Cranberry Cherry and Walnut Chutney image

Categories     Berry     Sauce     Christmas     Dinner     Side     Sauté

Number Of Ingredients 9

1 cup sugar
1 cup water
1/2 cup port
1/4 teaspoon ground allspice
12 ounces fresh cranberries
2/3 cup chopped walnuts
1/2 teaspoon grated orange rind
1/4 teaspoon almone extract
1/2 cup dried tart cherries

Steps:

  • Combine sugar, water, port and allspice. in a medium saucepang, bring to a boil. Add cherries and cook 1 minute.
  • Stir in cranberries, bring to a boil. Reduce heat and simmer 10 minutes or until cranberries pop.
  • Removefrom heat. Stir in walnuts, grated rind and extract. Cover and chill.

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