Best Tangerine Cranberry Chutney Recipes

Tangerine & Cranberry Chutney image

Provided by EdsGirlAngie

Categories Chutneys

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1 (12 ounce) package fresh cranberries
1 cup apple cider vinegar
1 cup brown sugar
1/2 cup honey
1 1/2 tablespoons tangerine zest
2 tangerines, juice of
1 pinch cinnamon
1 pinch nutmeg

Steps:

Combine all ingredients in a large saucepan.
Bring to a boil, then reduce heat to a simmer.
Cover (this is important, these things pop all over the place at first--) and cook down until thickened to your liking (check after a half hour or so, and if you cook longer, check periodically to be sure the sugary content doesn't begin to burn).
Adjust the sweetness if you like; I like it more tangy, the hubby likes sweeter.

Nutrition Facts : Calories 195.4, Fat 0.1, Sodium 14, Carbohydrate 50.1, Fiber 2.1, Sugar 45.8, Protein 0.2

HOT-SWEET CRANBERRY-TANGERINE CHUTNEY image

Categories Sauce Fruit

Yield Yields 3 cups

Number Of Ingredients 10

1 bag (12 ounces) cranberries, stemmed and washed
2 small tangerines, unpeeled, halved, seeded, cut into 1/2-inch wedges
1/4 cup chopped onion
1 cup sugar
1 tablespoon grated fresh ginger
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
4 green cardamom pods, husked, seeds ground
1/3 teaspoon salt
1/4 cup chopped walnuts

Steps:

Combine all the ingredients except the walnuts in a large, heavy, nonaluminum pan. Cook over medium heat, stirring until sugar dissolves. Increase heat and boil until the cranberries pop, 3 to 4 minutes. Remove from heat. Stir in the nuts. When completely cool, spoon the chutney into sterilized jars. Cover and refrigerate for at least 2 days before serving. Serve at room temperature. Note: This chutney will keep up to 3 months in the refrigerator. PER TABLESPOON: 25 calories, 0 protein, 6 g carbohydrate, 0 fat, 0 cholesterol, 15 mg sodium, 0 fiber.