Best Quick Cranberry Chutney Recipes

Quick Cranberry Chutney image

Provided by Taste of Home

Time 25m

Yield about 7 cups.

Number Of Ingredients 14

1 pound fresh or frozen cranberries
2-1/2 cups sugar
1 cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 medium onion, chopped
1 medium tart apple, peeled and cubed
1 medium pear, peeled and cubed
1 cup raisins
1/4 cup lemon juice
1 tablespoon grated lemon zest
1/2 cup chopped walnuts
Cooked pork chops or roast turkey or chicken

Steps:

In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves. Bring to a boil; reduce heat Simmer, uncovered, for 10 minutes. Add the onion, apple and pear; cook for 5 minutes. Remove from the heat; stir in raisins, lemon juice and zest. Cover and refrigerate for 8 hours or overnight. Just before serving, stir in the walnuts. Serve with meat.

Nutrition Facts :

Quick Cranberry Chutney image

Provided by Diana Perry

Time 1h

Yield 12

Number Of Ingredients 7

1 (16 ounce) can whole berry cranberry sauce
2 (8 ounce) cans crushed pineapple, drained and squeezed dry
2 tablespoons brown sugar replacement (such as Splenda® Brown Sugar Blend)
½ teaspoon ground ginger
¼ teaspoon sea salt
3 green onions, chopped
1 jalapeno pepper, seeds and ribs removed, minced

Steps:

Stir cranberry sauce, pineapple, brown sugar replacement, ground ginger, and sea salt together in a small saucepan; bring to a boil, reduce heat to low, and simmer, stirring occasionally, until thickened, about 5 minutes. Set aside to cool for 10 minutes.
Stir green onion and jalapeno pepper into the cranberry sauce mixture; transfer to a bowl and cover with plastic wrap.
Chill sauce in refrigerator until cold, at least 30 minutes.

Nutrition Facts : Calories 78.3 calories, Carbohydrate 20.3 g, Fiber 1 g, Protein 0.2 g, Sodium 46.9 mg, Sugar 14.8 g