Best Madhur Jaffreys Cranberry Chutney Recipes

Seasonal Cranberry Chutney image

Provided by Stella Mae

Categories Chutneys

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 14

1 (1 lb) can jellied cranberry sauce
1 (1 lb) can whole berry cranberry sauce
1 inch fresh ginger, peeled
3 cloves garlic, peeled and finely chopped
1/2 cup apple cider vinegar
4 tablespoons sugar (or less)
1/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
salt
1/4 cup chopped pecans or 1/4 cup walnuts
1/2 small orange, peeled,diced
1 -2 inch orange rind, finely diced
1/2-1 lemon, juice only

Steps:

Cut ginger into paper thin slices, stack, cut into thin slivers.
Combine slivers, garlic, vinegar, sugar, pepper,cinnamon and allspice into a heavy pot.
Simmer for about 20 minutes (may take longer) until there're about 4 tablespoons liquid left (excluding the solids).
Add cranberry sauce and salt.
Mix, bring to a simmer.
It will be a bit lumpy.
Add nuts, orange, peel and lemon juice.
Simmer slowly.
It will take 2 to 3 hours to thicken.
Cool, put in a jar and refrigerate.
This will keep for several days and freezes well.

Nutrition Facts : Calories 152.8, Fat 1.8, SaturatedFat 0.2, Sodium 22.8, Carbohydrate 35.4, Fiber 1.4, Sugar 33.4, Protein 0.5

Cranberry Chutney image

Yield Makes about 2 cups

Number Of Ingredients 9

5 shallots (6 oz), coarsely chopped
1 1/2 tablespoons vegetable oil
1 (12-oz) bag fresh or frozen cranberries
2/3 cup sugar
1/4 cup cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Stir in remaining ingredients. Simmer, stirring occasionally, until berries just pop, 10 to 12 minutes, then cool.