Best Cranberry Orange Ginger Chutney Recipes

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CRANBERRY & ORANGE GINGER MANGO CHUTNEY



CRANBERRY & ORANGE GINGER MANGO CHUTNEY image

Categories     Condiment/Spread     Fish

Number Of Ingredients 8

1 12-ounce bag fresh cranberries
1/2 of a peeled orange, diced (about 1/3 c)
3/4 c mango, diced (I used TJ's frozen mango chunks. You could use another fruit, i.e peaches, nectarines, apricots, plums, etc. in place of the mango)
1 1/4 c water
1 c white sugar
1/4 c brown sugar, packed
1 tsp ground ginger, or more/less to taste (I used 2 tsp but I like lots of ginger and that provided a very nice kick)
1/2 tsp cinnamon, or more/less to taste (I used 1 tsp but I like cinnamon)

Steps:

  • Directions: Combine all items in a sautee pan on the stovetop and bring to a rapid boil and then turn down the heat and let it simmer until desired thickness is reached. For me this was about 20 minutes but will vary on how thick you want the chutney and the rate/heat of your simmering on your stovetop. I could see this being "done" for some people at about 10-12 minutes and for others, 30 minutes. Yields: approximately 24 ounces of chutney (3 small glass jars). Will keep in jars in the refrigerator for week(s) so you can make a large batch at once. Use common sense but it will keep for quite a long time. Optional: If you want heat and a kick, you could add a pinch of cayenne, red pepper flakes, or chili powder. The TJ's ginger mango chutney has a bit of heat from the red peppers and the heat plays off the sweet from the fruit and it's a wonderful combination. Other warm spices include nutmeg, cardamom, garam masala, or even curry if you like it. If you want to turn this into more of a sweet jam/preserves, add vanilla extract. If you have lemon, orange, or other specialty extracts, they could work well, too. Add additional fruit (I'd start with about 1/2 cup) or substitute any fresh or dried fruit such as raisins, dates, currants, craisins, apricots (fresh of dried), peaches, pears, plums, nectarines, etc. You could use alternate sweetening methods such as using stevia, maple syrup, agave, or alter the sugar proportions to taste. Note the Ocean Spray Cranberry Sauce recipe starts with 1 c water to 1 c sugar. If you are tweaking the spices and flavors, my suggestion would be to take half the batch and pour it into a jar(s). For the other half, make the tweaks and optional add-in's so that you have some diversity (and also if you didn't like the tweak you chose, half the batch is 'safe')

CRANBERRY ORANGE & GINGER CHUTNEY



Cranberry Orange & Ginger Chutney image

"This chutney is excellent with roast turkey, pan-fried or grilled poultry." Posted on CityLine (City TV) website, created/submitted by Michael Bonacini.

Provided by gruvygrl

Categories     Chutneys

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 tablespoon butter
1/2 cup orange juice
2 1/2 cups cranberries, fresh or frozen
1/2 teaspoon freshly grated ginger
1 grated orange, zest of
1 small cinnamon stick
3/4 cup sugar
1 pinch salt

Steps:

  • Melt the butter in a clean thick bottom pan over medium heat.
  • Add the orange juice followed by the washed cranberries, ginger, grated orange zest, stick of cinnamon, sugar& pinch of salt.
  • Bring to a gentle simmer, stirring from time to time, taking great care that ingredients do not stick and burn to the bottom of the pot.
  • Simmer gently for approximately 10- 12 minutes to ensure that the cranberries have all burst, the liquids have become thickened and the chutney consistency has been achieved.
  • Remove from heat and allow to cool.
  • This is best made 2 or 3 days ahead of time to allow all the flavours to mellow and round out.

Nutrition Facts : Calories 106.3, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 30.4, Carbohydrate 24.1, Fiber 1.4, Sugar 21.2, Protein 0.2

CRANBERRY, GINGER AND ORANGE CHUTNEY



CRANBERRY, GINGER AND ORANGE CHUTNEY image

Categories     Fruit     Side     Thanksgiving     Quick & Easy     Cranberry Sauce

Yield 5 1/2 cups

Number Of Ingredients 8

2 large navel oranges
2 pounds fresh cranberries
1/2 cup water
2 tablespoons balsamic vinegar
3/4 cup granulated sugar
3/4 cup light brown sugar
1/4 cup minced fresh ginger
Salt and freshly ground pepper

Steps:

  • 1.Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces. 2.In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.

CRANBERRY-ORANGE GINGER CHUTNEY



Cranberry-Orange Ginger Chutney image

Try this tangy sauce with roast turkey, pork, or chicken... or on toast! I serve it for Thanksgiving every year and it always goes over well, especially on leftover turkey sandwiches! Make it a day or two ahead to make your day that much easier. Enjoy! (From Cooking Light Magazine, Nov. 2006 issue) Cook time is chill time.

Provided by Lori Ann D

Categories     Chutneys

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

1 teaspoon olive oil
1/2 cup minced shallot (or green onions)
1 tablespoon finely chopped peeled fresh ginger
1/4 cup orange juice
2 cups fresh cranberries or 2 cups frozen cranberries, thawed
1/2 cup sugar
2 tablespoons cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground allspice

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally.
  • Add juice, scraping pan to loosen browned bits.
  • Add cranberries and remaining ingredients.
  • Reduce heat; simmer 15 minutes or until slightly thickened.
  • Cover and chill 2 hours.

Nutrition Facts : Calories 102, Fat 0.8, SaturatedFat 0.1, Sodium 75.5, Carbohydrate 24.1, Fiber 1.5, Sugar 18.8, Protein 0.6

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