Best Sherries Cranberry Orange Mango Chutney Recipes

ORANGE CRANBERRY CHUTNEY

Steps:

• In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped. , Serve warm or cold. Store in the refrigerator.

CRANBERRY ORANGE CHUTNEY

Steps:

• In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
• Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.

SPICED ORANGE-CRANBERRY CHUTNEY

Steps:

• In a 6-qt. stockpot, combine the first 5 ingredients. Cook, uncovered, over medium heat until brown sugar is dissolved. Stir in cranberries, orange zest, oranges, apple, currants and apricots. Bring to a boil. Reduce heat; simmer, uncovered, 50-60 minutes or until thickened, stirring occasionally. Serve chilled.

CRANBERRY MANGO CHUTNEY

Steps:

• Rinse cranberries removing any stems or bad berries.
• Peel and cut mangoes into 3/4-inch cubes.
• Combine the vinegar, Fructevia (or Steviva Brand Stevia Blend or a dash to taste of Stevia Powder), jalapeno, onion, garlic, salt, black pepper, mustard, cinnamon, allspice and coriander.
• Place the sauce pan on the stove and bring to a boil for about 2 minutes, stirring.
• Add in the cranberries, cook 2 minutes longer or until the cranberries begin to pop.
• Reduce the heat to a simmer. Add mango and raisins and continue at a simmer for 10 - 15 minutes more stirring occasionally. All the liquid should be absorbed and the fruit should be soft but not mushy.
• Remove from the stove and let cool.
• Serve at room temperature.
• Leftovers can be refrigerated in an airtight container for about 2 weeks.
• If canning, use safe practices.

CRANBERRY-ORANGE CHUTNEY

Steps:

• Finely grate enough peel from oranges to measure 2 tablespoons. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., Place grated orange peel and sections in a large saucepan; add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until cranberries pop, stirring occasionally. Serve warm or cold.

CRANBERRY ORANGE & GINGER CHUTNEY

Steps:

• Melt the butter in a clean thick bottom pan over medium heat.
• Add the orange juice followed by the washed cranberries, ginger, grated orange zest, stick of cinnamon, sugar& pinch of salt.
• Bring to a gentle simmer, stirring from time to time, taking great care that ingredients do not stick and burn to the bottom of the pot.
• Simmer gently for approximately 10- 12 minutes to ensure that the cranberries have all burst, the liquids have become thickened and the chutney consistency has been achieved.
• Remove from heat and allow to cool.
• This is best made 2 or 3 days ahead of time to allow all the flavours to mellow and round out.

MANGO-ORANGE CHUTNEY

Steps:

• Cut away the peel and pith from the orange, and segment over a bowl to catch the juice.
• In a saucepan over medium heat, heat the oil.
• Add the onions, bell peppers, jalapenos, curry, salt and cayenne, and cook stirring for 2 minutes.
• Add the mango and cook, stirring for 2 minutes.
• Add the orange segments, vinegar, sugar and zest, and bring to a boil.
• Lower the heat and simmer, stirring occasionally, until thickened, 20 to 25 minutes.
• Remove from heat and adjust the seasoning, to taste.
• Pour into a decorative bowl and let cool completely before serving.