Best Lindas Cranberry Salad Chutney Recipes
WINNING CRANBERRY CHUTNEY
Meet the Cook: While searching for something to enhance the taste of fowl years ago, I discovered this recipe. I revised it a little, and I've since served it at Thanksgiving and Christmas gatherings (it's a hit with either poultry or pork) plus used it as a food-basket gift. It's been popular besides at church bazaars I've taken it to. I grew up on a farm, and my husband (he's a cattle buyer) and I farmed for 20 years before moving to town. We have four children, all grown. -Joyce Vivian, Mitchell, Ontario
Provided by Taste of Home
Time 30m
Yield about 3-1/2 cups.
Number Of Ingredients 12
Steps:
- In a large heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until thickened and cranberries have popped. , Chill. Serve as an accompaniment to turkey or pork.
Nutrition Facts : Calories 69 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY CHUTNEY
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the butter in a medium saucepan over medium-high heat. Add the shallot, apples, and thyme; saute until tender, about 3 minutes. Add the raisins, cranberries, lemon zest and juice, orange juice, and sugar. Reduce the heat to a low simmer and cook, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and let cool. Transfer to a serving bowl and serve.
CRANBERRY CHUTNEY I
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
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
THE BEST CRANBERRY CHUTNEY
I know there's a thousand cranberry chutney recipe's out there, but this one is truly the best! Best if made a day in advance to really let the flavors meld. I never really measure the spices either, so I am guessing about 1/2 tsp. of each. Taste the cranberries after letting them set for awhile and re-season if necessary. Prep time does not include refrigeration time. Enjoy! UPDATE: When I posted the original recipe I forgot about the sugar you need in the water for the cranberries. Thank you to Chef Sydney Mike for pointing out my error!
Provided by KLBoyle
Categories Berries
Time 15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Bring a pot of water with the 1/2 cup of sugar to a boil and boil cranberries until they pop, usually just a few minutes. Be careful not to over boil or they will be mushy.
- Add all other ingredients except raisins and mix well. Let set in fridge at least 1 hour or up to 24 hours.
- Stir in raisins just before serving.
CRANBERRY CHUTNEY
This no-cook, three-ingredient cranberry sauce from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, could not be simpler. Just toss cranberries, sugar and orange zest into the bowl of a mixer with a paddle attachment (a food processor won't work), flip it on the lowest setting and go about your business for an hour. When you return, you'll have a bright, chunky chutney that has more flavor and personality than the cooked sort.
Provided by Tara Parker-Pope
Categories condiments
Time 1h
Yield 6 servings
Number Of Ingredients 3
Steps:
- Using a standing mixer with a paddle attachment, combine cranberries, sugar and zest.
- Paddle at a very slow speed for at least an hour. Cranberries will begin to break down and macerate.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 0 grams, Carbohydrate 64 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 59 grams
CRANBERRY-CHUTNEY TURKEY SALAD
Dried cranberries give this refreshing salad sweetness while chopped pecans lead a pleasant crunch. Whether served on a lettuce leaf or stuffed inside a pita, it makes a perfect lunch or midday snack. -:Andrea Yacyk of Brigantine, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the turkey, cranberries, pecans, onion and green pepper. , In a small bowl, combine the mayonnaise, sour cream, lemon juice, ginger and cayenne. , Pour over turkey mixture; stir gently to coat. Cover and refrigerate until serving. Serve in a lettuce-lined bowl.
Nutrition Facts : Calories 226 calories, Fat 8g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 214mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
LINDA'S CRANBERRY SALAD (CHUTNEY)
Yield 12
Number Of Ingredients 1
Steps:
- 2 unpeeled apples, chopped 2 peeled oranges, chopped 12 oz raw cranberries 2 sticks celery, chopped small can undrained crushed pineapple 2 cups sugar. Mix above and let sit over night in fridge. Add 1 lg pkg cherry jello dissolved in 1 cup warm water. Add 1 cup chopped pecans.
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