Best Cranberry Shallot Chutney Recipes

CRANBERRY SHALLOT CHUTNEY

Cranberry Shallot Chutney image

Great as a condiment for turkey, pork loin or duck. Great as a change from cranberry sauce at Thanksgiving. Cooking time includes 10 minute water bath. Great for gifts.

Provided by Outta Here

Categories Chutneys

Time 45m

Yield 4 half-pint jars, 12 serving(s)

Number Of Ingredients 11

Ingredients

3 cups cranberries (fresh or frozen)
2 large granny smith apples, peeled, cored and chopped
1 1/4 cups light brown sugar, packed
1/3 cup raspberry vinegar
1/2 cup golden raisin
1/4 cup candied ginger, finely chopped
1/2 teaspoon salt
1/2 teaspoon curry powder (Madras)
1 orange, zest of (finely shredded)
2 shallots, peeled and minced
3/4 cup walnuts, toasted and chopped (or pecans)

Steps:

Place all the ingredients except the nuts in a large saucepan.
Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes.
Stir in the nuts.
Ladle into hot sterilized jars. Seal with new canning lids and metal rings.
Process for 10 minutes using boiling water bath method.
Remove jars from water and wait for the "ping" to make sure they are sealed.
Can also be stored in airtight container in refrigerator instead, and used within 2 weeks.

Nutrition Facts : Calories 184.4, Fat 4.9, SaturatedFat 0.5, Sodium 108, Carbohydrate 36.5, Fiber 2.7, Sugar 30.4, Protein 1.6

CRANBERRY AND SHALLOT CHUTNEY

Cranberry and Shallot Chutney image

This savory chutney is nice with Thanksgiving or Christmas turkeys or do what I do and serve it over cream cheese and crackers. This recipe can be cut in half quite successfully. This is not an overly sweet chutney

Provided by Abby Girl

Categories Chutneys

Time 30m

Yield 2 cups

Number Of Ingredients 9

Ingredients

5 shallots, coarsely chopped
1 1/2 tablespoons vegetable oil
12 ounces cranberries (fresh or frozen)
2/3 cup sugar
1/4 cup cider vinegar
1 teaspoon garlic, minced
1 teaspoon ginger, grated fine
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Cook shallots in vegetable oil in a large saucepan over moderate heat, stirring ocassionally, until softened.
Stir in remaining ingredients. Simmer, stirring ocassionally, until berries just pop, 10 - 12 minutes, then cool.
Chutney may be made 1 week ahead and chilled, covered or freeze in small 1 cup containers.

Nutrition Facts : Calories 475.4, Fat 10.6, SaturatedFat 1.4, Sodium 593, Carbohydrate 97.6, Fiber 8.1, Sugar 73.7, Protein 2.1

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