CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Crimson Cranberry Chutney

pat's
recipe box


Printview my recipes
this recipe viewed 18 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: SAUCES/MARINADES
    Prep Time:       Cook Time:       Total Time:  

Goes well with pork and chicken

1 1/4 cups sugar
1/2 cup orange juice
1 12-ounce package cranberries
1 cup peeled, cored and chopped apples
1 cup golden raisins
1/4 cup packed brown sugar
2 tsp minced fresh ginger

In 3-qt saucepan, mix sugar and orange juice. Cook and stir over medium-high heat to dissolve sugar. Bring to boiling without stirring.
Stir in cranberries, apples, raisins, brown sugar and ginger. Return to boiling. Reduce heat to medium, simmer, uncovered, 5 minutes or until berries pop and mixture starts to thicken, stirring occasionally. Remove from heat, let stand 30 minutes. Cover, refrigerate up to 3 days.
Before serving, let the mixture stand at room temperature for 30 minutes.

makes 3 1/2 cups


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Cranberry Chutney
   by sgre52160



1 (12 oz) pkg fresh cranberries 1/2 cup good quality balsamic vinegar and sugar 1 tsp nutmeg, ground cinnamon cayenne pepper and cumin In a medium saucepan, over medium-high heat, combine cr




Cranberry Apple Chutney
   by sgre52160



4 cups fresh or frozen cranberries 4 cups peeled, cored and diced apples (about 6) 1 1/2 cups sugar Cook cranberries and apples in a saucepan over medium-low heat until cranberries burst (4 minut




Cranberry, Ginger And Orange Chutney
   by ICOOK2



Ingredients 2 large navel oranges 2 pounds fresh cranberries 1/2 cup water 2 tablespoons balsamic vinegar 3/4 cup granulated sugar 3/4 cup light brown sugar 1/4 cup minced fresh ginger




Herbed Pork Roast And Cranberry Pine Nut Chutney
   by buckyt



2.5 lb. boneless pork loin roast salt and pepper 2 T. herbes de Provence 1 T. onion powder 1 T. garlic, minced 1 T. lemon juice Preheat oven to 450 degrees. Season pork with salt and pepper.




Pork Tenderloin With Cranberry Ginger Chutney Sunset 44 Bistro
   by suemunzlinger



Yield:> 6 servings pork; 5 cups chutney For chutney: 2 (12-ounce) bags fresh cranberries> 1 pound (3 cups lightly packed) brown sugar> 1 1/2 cups currants> 1 cup dried apricots, quarter





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.