Best Easy Cranberry Chutney Recipes

Instant Pot® Easy Vegan Cranberry Orange Chutney image

Provided by Fioa

Time 1h

Yield 8

Number Of Ingredients 12

1 tablespoon vegetable oil
¾ teaspoon cumin seeds
¾ teaspoon fennel seeds
¼ red onion, chopped
1 (1 inch) piece minced fresh ginger root
3 cups fresh cranberries
¼ cup orange juice
1 tablespoon white vinegar
½ teaspoon salt
¼ teaspoon cayenne pepper
¾ cup brown sugar
1 tablespoon grated orange zest

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®). Select Saute function and heat vegetable oil. Add cumin seeds and fennel seeds; cook until sizzling, about 2 minutes. Add onion and ginger; cook until softened, about 2 minutes. Stir in cranberries, orange juice, vinegar, salt, and cayenne pepper. Close and lock the lid. Cook on high pressure function according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function and stir in brown sugar and orange zest; cook until chutney has slightly thickened, about 7 minutes.

Nutrition Facts : Calories 93.4 calories, Carbohydrate 20 g, Fat 1.9 g, Fiber 2.2 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 150.8 mg, Sugar 15.7 g

Easy Cranberry Chutney image

Provided by MA HIKER

Categories Fruit

Time 45m

Yield 2 quarts

Number Of Ingredients 10

1 cup sugar
1/2 cup red wine vinegar
2 tablespoons molasses
1 tablespoon curry powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon hot pepper sauce
2 (16 ounce) cans whole berry cranberry sauce
1 cup golden raisin