Best Cranberry Kumquat Chutney Recipes

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KUMQUAT CRANBERRY SAUCE



Kumquat Cranberry Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 5

1 tablespoon coriander seeds
1 1/4 cups sugar
1 pound cranberries, thawed if frozen
10 to 12 kumquats, sliced and seeded
Kosher salt

Steps:

  • Toast the coriander seeds in a dry medium saucepan over medium heat, shaking often, 3 to 4 minutes. Transfer to a paper towel, fold to cover, then crush the seeds with a rolling pin. Return to the saucepan.
  • Add 1 1/2 cups water, the sugar, cranberries, kumquats and 1/4 teaspoon salt to the pan. Bring to a boil, then reduce to a simmer and cook until the berries burst and the sauce thickens, 18 to 25 minutes. (If the berries are not bursting after 15 minutes, gently mash with a spoon.) Let cool.
  • Transfer the sauce to a bowl and refrigerate until chilled and thickened, at least 3 hours.

GINGERED CRANBERRY AND KUMQUAT RELISH



Gingered Cranberry and Kumquat Relish image

Categories     Condiment/Spread     Sauce     Ginger     No-Cook     Christmas     Thanksgiving     Cranberry     Fall     Kumquat     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 4

1 12-ounce bag fresh cranberries
16 kumquats, stemmed, rinsed, patted dry
1 cup sugar
1/2 cup minced crystallized ginger

Steps:

  • Using on/off turns, coarsely chop cranberries in processor. Transfer cranberries to medium bowl. Mince half of kumquats, removing any seeds. Thinly slice remaining kumquats, removing any seeds. Mix all kumquats, sugar, and ginger into chopped cranberries (as mixture sits, sugar will dissolve). Cover relish and refrigerate at least 4 hours. (Cranberry relish can be prepared 1 week ahead. Cover tightly and keep refrigerated.)

CRANBERRY CHUTNEY I



Cranberry Chutney I image

Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins.

Provided by Christine L.

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

Yield 20

Number Of Ingredients 10

1 cup water
¾ cup white sugar
1 (12 ounce) package fresh cranberries
1 cup apples - peeled, cored and diced
½ cup cider vinegar
½ cup raisins
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
⅛ teaspoon ground cloves

Steps:

  • In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
  • Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

Nutrition Facts : Calories 52.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.2 g, Sodium 1.2 mg, Sugar 11 g

CRANBERRY-KUMQUAT CHUTNEY



Cranberry-Kumquat Chutney image

Categories     Condiment/Spread     Sauce     Fruit     Ginger     Thanksgiving     Vegetarian     Cranberry     Spice     Fall     Kumquat     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 10

1 1/2 cups (packed) golden brown sugar
1 12-ounce package cranberries
8 ounces kumquats, cut into 1/4-inch-thick rounds, seeded
1/3 cup finely chopped onion
2 tablespoons minced peeled ginger
1 teaspoon minced garlic
1 teaspoon yellow mustard seeds
1 cinnamon stick
1/4 teaspoon salt
1/4 teaspoon dried crushed red pepper

Steps:

  • Combine all ingredients in heavy medium saucepan. Bring to boil, stirring often. Reduce heat to medium and simmer until chutney thickens and kumquats are translucent, stirring often, about 20 minutes. Cool completely. Discard cinnamon stick. (Can be prepared 5 days ahead. Cover and refrigerate.)

CRANBERRY-KUMQUAT SAUCE



Cranberry-Kumquat Sauce image

Add a tart twist to cranberry sauce with chef Brad Farmerie's delicious recipe.

Provided by Martha Stewart

Yield Makes 3 1/2 cups

Number Of Ingredients 11

1 pound kumquats, halved and seeded, seeds reserved
2 whole cloves
1 green cardamom pod (optional)
4 cups orange juice
2 1/2 cups sugar
2 tablespoons minced ginger
2 star anise
1/2 cinnamon stick
1/4 teaspoon dried Aleppo pepper flakes
1/4 teaspoon coarse salt
1 1/2 pounds cranberries

Steps:

  • Wrap kumquat seeds, cloves, and cardamom pods, if using, in a piece of cheesecloth; tie with kitchen twine to enclose. Place cheesecloth package in a large saucepan along with kumquats, orange juice, sugar, ginger, star anise, cinnamon stick, Aleppo pepper, and salt. Bring to a boil over high heat; immediately reduce heat to a simmer and cook until kumquats are soft and translucent and mixture is thickened and jamlike, about 1 1/2 hours.
  • Add cranberries to saucepan and cook until they just begin to pop, about 10 minutes. Remove from heat and let cool completely. Sauce may be kept in an airtight container, refrigerated, for up to 3 days.

CRANBERRY KUMQUAT SAUCE



Cranberry Kumquat Sauce image

Provided by Lillian Chou

Categories     Berry     Citrus     Fruit     Side     Thanksgiving     Vegetarian     Dinner     Cranberry     Fall     Winter     Vegan     Kumquat     Gourmet     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 4

2 cups kumquats (9 to 10 ounces), trimmed
3/4 cup sugar
3/4 cup water
1 (12-ounce) bag fresh or frozen cranberries (3 1/2 cups)

Steps:

  • Prick kumquats 2 or 3 times with a sharp fork. Cover kumquats generously with cold water in a heavy medium saucepan and bring to a boil. Drain and rinse with cold water, then repeat 2 more times (to remove bitterness).
  • Bring kumquats, sugar, and water (3/4 cup) to a boil in rinsed saucepan (liquid will not cover kumquats) over high heat, stirring until sugar has dissolved, then reduce heat and gently simmer, uncovered, stirring occasionally, 15 minutes. Remove from heat and cool kumquats in syrup, about 20 minutes.
  • Transfer kumquats with a slotted spoon to a bowl, reserving syrup in saucepan. Add cranberries and 1/4 teaspoon salt to syrup and bring to a boil over high heat, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, until berries burst, 8 to 12 minutes. Remove from heat.
  • While cranberries cook, quarter kumquats lengthwise, discarding any seeds.
  • Stir kumquats into cranberry mixture and transfer to a bowl. Cool completely, stirring occasionally, about 30 minutes.

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