Best Spiced Cranberry Apple Chutney Recipes

SPICED CRANBERRY APPLE CHUTNEY

Steps:

• Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.

SEARED SPICED DUCK BREASTS WITH CRANBERRY-APPLE CHUTNEY RECIPE

Steps:

• For the Warm Cranberry And Apple Chutney: Heat the oil in a non-aluminum saucepan over medium-high heat. Add the onion; cook until soft, about 4 minutes. Stir in the garlic; cook 1 minute. Add the apples, cranberries, sugar, vinegar, mustard seeds, red pepper flakes, ginger, salt, allspice and cloves. Bring to a boil, reduce the heat and simmer, covered, until the fruit is tender, about 10 minutes. (This can be kept 10 days refrigerated or frozen up to 1 month. To serve warm, gently reheat, adding water if the mixture is too thick. The chutney can also be served chilled or at room temperature.) Makes 3 cups. (This chutney yields more than you'll need for this meal, so serve the rest with pork, ham, lamb or other poultry. It also makes a tasty, low-fat sandwich spread) Combine the pepper flakes, cinnamon, coriander and salt in a small dish. Sprinkle half the mix on top of the duck breasts, dividing evenly. Gently pat the seasoning in place with your hands. Heat the oil and butter in a large nonstick skillet over medium-high heat. When hot, place the breasts, seasoned-side down, in the skillet. Sprinkle the remaining seasoning over the unseasoned side of the breasts. Cook, uncovered, turning only once, until the underside is browned, about 3 minutes total for rare, about 5 minutes total for medium. (The meat becomes tough when well done.) Transfer the duck to a warm platter. Cover with foil; let rest 5 minutes. To serve, cut each breast across the grain on a slight angle. Place each on the cooked spaghetti squash, fanning out the slices. Drizzle with any pan juices. Top the duck breasts with about 2 tablespoons of Warm Cranberry Apple Chutney. Serve hot, passing any remaining warm chutney separately. This recipe yields 4 servings. Each serving without chutney: 225 calories; 373 mg sodium; 130 mg cholesterol; 14 grams fat; 4 grams saturated fat; 0 carbohydrates; 23 grams protein; 0.30 gram fiber. Each 1/4 cup of chutney: 59 calories; 29 mg sodium; 0 cholesterol; 1 gram fat; 0 saturated fat; 14 grams carbohydrates; 0 protein; 1.32 grams fiber.

SPICED CRANBERRY APPLE CHUTNEY

Steps:

• Prepare canner, jars and lids.
• In a large pot combine cranberries, apples,onions, ginger, granulated sugar, salt, pepper, cinnamon and vinegar. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring often, for about 30 minutes or until thickened to a thin jammy consistency.
• Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove airbubbles and adjust headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
• Place jars in canner and return to a boil. Process for ten minutes. Turn off heat and remove canner lid. Let jars stand in water 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that aren't sealed.