Best Spiced Orange Cranberry Chutney Recipes

SPICED ORANGE-CRANBERRY CHUTNEY

Spiced Orange-Cranberry Chutney image

The aroma of simmering chutney signals the start of the holidays and sets the mood for my seasonal baking. Try it as an appetizer along with cream cheese and graham crackers. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 8 cups.

Number Of Ingredients 11

Ingredients

2-1/4 cups packed brown sugar
1-1/2 cups cranberry juice
1/2 cup cider vinegar
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
3 packages (12 ounces each) fresh cranberries
2 tablespoons grated orange zest
2 medium oranges, peeled and sectioned
1 medium tart apple, peeled and coarsely chopped
1/2 cup dried currants
1/2 cup coarsely chopped dried apricots

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.

Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 0 protein.

SPICED CRANBERRY-ORANGE CHUTNEY

Spiced Cranberry-Orange Chutney image

Here's an easy, orangey chutney to serve on toast, Brie, cream cheese or crackers. Pecans give it a little extra crunch. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1/2 cup water
1/4 cup dried cranberries
1 unpeeled medium orange, seeded and finely chopped (about 1-1/4 cups)
1/2 cup sugar
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
Dash ground ginger
Dash ground cloves
8 ounces Brie or cream cheese
1/4 cup chopped pecans, toasted
Assorted crackers

Steps:

Preheat oven to 400°. In a small saucepan, bring water to a boil. Stir in cranberries; remove from heat and let stand 5 minutes., Drain cranberries, reserving 1 tablespoon soaking liquid. Return cranberries and reserved liquid to pan. Stir in orange, sugar, lemon juice and spices; bring to a boil. Reduce heat; simmer, uncovered, 5-10 minutes or until orange is tender and liquid is almost evaporated, stirring occasionally., Place cheese in a 9-in. pie plate. Bake 8-10 minutes or just until softened. , Spoon chutney over warm cheese; sprinkle with pecans. Serve warm with crackers.

Nutrition Facts : Calories 147 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.