Best Cranberry Fruit Chutney Recipes

SPICED CRANBERRY AND DRIED-FRUIT CHUTNEY

Spiced Cranberry and Dried-Fruit Chutney image

Provided by Jan Schroeder

Categories Condiment/Spread No-Cook Christmas Cranberry Spice Fall Winter Edible Gift Bon Appétit Oregon

Yield Makes 2 1/2 cups

Number Of Ingredients 10

Ingredients

2 cups fresh cranberries
16 dried apricot halves
1/2 cup dried blueberries
1/3 cup (packed) golden brown sugar
1/4 cup chopped crystallized ginger
1/4 cup frozen concentrated cranberry juice cocktail, thawed
1/4 cup water
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 teaspoons balsamic vinegar

Steps:

Stir all ingredients except vinegar in medium saucepan over medium-high heat until sugar dissolves. Increase heat to high; boil until thick, stirring often, about 4 minutes. Transfer to bowl. Mix in vinegar, then season with salt and pepper. (Can be made 2 weeks ahead. Cover; chill.)

CRANBERRY FRUIT CHUTNEY

Cranberry Fruit Chutney image

Make and share this Cranberry Fruit Chutney recipe from Food.com.

Provided by Lennie

Categories Chutneys

Time P1DT16h30m

Yield 9 cups

Number Of Ingredients 12

Ingredients

2 cups lightly packed dried apricots
2 1/2 cups orange juice
1 cup chopped dates
1/2 cup golden raisin
1/2 cup chopped preserved gingerroot
2 (12 ounce) packages cranberries
1 1/2 cups white sugar
1 1/4 cups finely chopped onions
3/4 cup corn syrup
3/4 cup cider vinegar
1 1/2 teaspoons mustard seeds
1/4 teaspoon salt

Steps:

Cut apricots into 1/4-inch-wide strips.
In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger.
Cover and let stand for at least 8 hours or up to 24 hours.
Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt.
Bring to a gentle boil over medium heat, stirring often.
Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon.
Cranberries will have popped; the process takes about 20 minutes.
Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.
Cover with prepared lids; screw on bands fingertip-tight.
Process in boiling water bath for 10 minutes.

Nutrition Facts : Calories 433.2, Fat 0.7, SaturatedFat 0.1, Sodium 73.3, Carbohydrate 111.3, Fiber 8, Sugar 82.8, Protein 2.9

CANDIED FRUIT CRANBERRY CHUTNEY

Candied Fruit Cranberry Chutney image

"I serve this sweet-tart condiment with turkey, chicken and pork, and find it a nice little gift to share with family and friends at holiday time," writes Heather Hewgill of Elora, Ontario.

Provided by Taste of Home

Time 30m

Yield 5 cups.

Number Of Ingredients 9

Ingredients

4 cups fresh or frozen cranberries
2 cups packed brown sugar
1 medium apple, peeled and diced
3/4 cup white vinegar
3/4 cup chopped mixed candied fruit
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground mustard
1/8 to 1/4 teaspoon ground cloves

Steps:

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Cool. Transfer to a bowl; cover and refrigerate until serving.

Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 2g fiber), Protein 0 protein.

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