Best Gingered Cranberry Chutney Recipes

GINGERED CRANBERRY FIG CHUTNEY

GINGERED CRANBERRY FIG CHUTNEY image

Categories Condiment/Spread Thanksgiving

Yield 6-8 people

Number Of Ingredients 17

Ingredients

12 ounces fresh cranberries
1/4 cup yellow onion, minced
1 cup light brown sugar
1/2 cup orange juice
1/2 cup cider vinegar
1/4 cup raisins
1/3 cup hazelnuts, skinless, toasted and roughly chopped
8 dried black mission figs, cut into eighths
2 tablespoons fresh ginger, finely minced
1 tablespoon freshly squeezed lemon juice
1 teaspoon yellow mustard seeds
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes
1/8 teaspoon ground cloves
1 teaspoon fresh thyme, finely minced
.

Steps:

Add all the ingredients, with the exception of the chopped hazelnuts and fresh thyme, to a heavy bottomed pan and bring to a boil. Lower the heat to bring the mix to a simmer, and cook for 20-25 minutes, stirring occassionally, until the chutney thickens some. Remove from the heat, stir in the nuts and fresh thyme and let cool slightly before serving.

GINGERED CRANBERRY CHUTNEY

Gingered Cranberry Chutney image

This colorful chutney is a super side dish or condiment served with pork, ham or poultry. It also makes a nice holiday gift. Writes field editor Marion Lowery of Medford, Oregon. "My family enjoys the pears, cranberries and tongue-tingling spices in this chutney."

Provided by Taste of Home

Time 40m

Yield 3 cups.

Number Of Ingredients 8

Ingredients

1 cup packed brown sugar
1/3 cup red wine vinegar
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
2 pounds fresh pears, peeled and diced
1 package (12 ounces) fresh or frozen cranberries, thawed
1/2 teaspoon ground cinnamon

Steps:

In a large saucepan, combine the brown sugar, vinegar, ginger, cayenne and salt. Bring to a boil. Add pears. Reduce heat; cover and simmer for 10 minutes or until pears are tender. , Strain, reserving liquid. Return liquid to pan; set pears aside. Stir cranberries into pan. Cook over medium heat until berries pop, about 3 minutes, stirring occasionally. , Strain berries, reserving liquid. Return liquid to pan; set berries aside. Bring liquid to a boil; cook, uncovered, until liquid is reduced to 1/2 cup. Stir in pears, cranberries and cinnamon. Serve warm or cold. Store in the refrigerator.

Nutrition Facts : Calories 129 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 0 protein. Diabetic Exchanges

GINGERED CRANBERRY CHUTNEY

GINGERED CRANBERRY CHUTNEY image

Categories Condiment/Spread Simmer

Number Of Ingredients 10

Ingredients

1 16 oz Cranberries
2 1/4 Packed brown Sugar
1C light raisins
1c water
1/2 c coarsely shopped almonds
1/4 c snipped candied ginger
1/4 c lemon juice
2 tsp salt
1 tsp grated onion
1/4 tsp ground cloves

Steps:

Combine ingredients, brinto a boil stirring constantly Simmer uncoveredover low heat for 15 mins ladle chutney into pin jars leaving 1/2 inch process in water bath for 15 min after water returns to a boil or refridgerate up to 2 wks

GINGERED CRANBERRY CHUTNEY

Gingered Cranberry Chutney image

A great addition to your holiday table -- goes great with roasted pork or turkey.

Provided by Daily Inspiration S @DailyInspiration

Categories Fruit Sauces

Number Of Ingredients 8

Ingredients

1 1/2 cup(s) fresh cranberries
16 dried apricots, quartered
1/3 cup(s) currants or raisins
3/4 cup(s) light brown sugar
2 tablespoon(s) fresh ginger, grated or minced
2 tablespoon(s) orange juice
3/4 teaspoon(s) ground cinnamon
1/4 teaspoon(s) cayenne pepper

Steps:

Combine all ingredients in a heavy bottomed saucepan and mix well.
On medium heat cook until the brown sugar is dissolved, stir constantly.
Increase heat to high and bring mixture to a boil - boil for 3 minutes, stirring constantly.
Spoon mixture into a box and let cool. Store in an airtight container in the refrigerator for up to 1 week.