Best Thanksgiving Cranberry Rhubarb Cherry Chestnut Chutney Recipes
THANKSGIVING CRANBERRY, RHUBARB, CHERRY, CHESTNUT CHUTNEY
This Tangy Thanksgiving Chutney is a mixture of Rhubarb, red onions, apples, chestnuts, cranberries, dried cherries with brown sugar, balsamic and spices. Use as a condiment with meat or poultry. Spread inside a left over turkey sandwich. Served over warmed crumbled goat cheese or creamy brie on top of toasted bread, it makes an elegant holiday hors d'oeuvre for the holidays.
Provided by Rita1652
Categories Chutneys
Time 1h20m
Yield 8 cups
Number Of Ingredients 16
Steps:
- In a large stainless steel pot add all the ingredients.
- Bring to a boil for 5 minutes stirring often then reduce heat to simmer.
- Let the chutney simmer - uncovered - for 1½-2 hours.
- Stirring frequently while cooking.
- Jar and chill or process in a water bath for longer shelf life.
Nutrition Facts : Calories 231.5, Fat 0.6, SaturatedFat 0.1, Sodium 451.6, Carbohydrate 57.1, Fiber 4.8, Sugar 36.6, Protein 1.6
CRANBERRY CHUTNEY
Yum yum! I served this chutney at Thanksgiving and ended up copying the recipe for most of the guests. Bye bye cranberry sauce in a can and hello Cranberry Chutney! (This recipe is a courtesy of Elizabeth Ryan.)
Provided by Cooking to Perfecti
Categories Chutneys
Time 50m
Yield 16-20 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a large saucepan.
- Cook over medium heat for 25 to 30 minutes, or until chutney has condensed down and apples are only slightly crisp.
- (If using frozen cranberries, increase cooking time to 35-40 minutes.).
Nutrition Facts : Calories 207, Fat 0.3, Sodium 233.4, Carbohydrate 53.2, Fiber 4.8, Sugar 42.7, Protein 0.8
CRANBERRY CHUTNEY
Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily be made ahead.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally, until shallots are softened, about 5 minutes.
- Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.
- Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.
Nutrition Facts : Calories 136 g, Fat 2 g, Fiber 2 g
CRANBERRY, CHERRY & WALNUT CHUTNEY
Make and share this Cranberry, Cherry & Walnut Chutney recipe from Food.com.
Provided by Catherine B.
Categories < 30 Mins
Time 25m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill.
Nutrition Facts : Calories 105.9, Fat 3.2, SaturatedFat 0.3, Sodium 2, Carbohydrate 17.7, Fiber 1.5, Sugar 14.6, Protein 0.9
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