Best Gingered Cranberry Chutney Recipes

GINGERED CRANBERRY FIG CHUTNEY

Steps:

• Add all the ingredients, with the exception of the chopped hazelnuts and fresh thyme, to a heavy bottomed pan and bring to a boil. Lower the heat to bring the mix to a simmer, and cook for 20-25 minutes, stirring occassionally, until the chutney thickens some. Remove from the heat, stir in the nuts and fresh thyme and let cool slightly before serving.

GINGERED CRANBERRY CHUTNEY

Steps:

• In a large saucepan, combine the brown sugar, vinegar, ginger, cayenne and salt. Bring to a boil. Add pears. Reduce heat; cover and simmer for 10 minutes or until pears are tender. , Strain, reserving liquid. Return liquid to pan; set pears aside. Stir cranberries into pan. Cook over medium heat until berries pop, about 3 minutes, stirring occasionally. , Strain berries, reserving liquid. Return liquid to pan; set berries aside. Bring liquid to a boil; cook, uncovered, until liquid is reduced to 1/2 cup. Stir in pears, cranberries and cinnamon. Serve warm or cold. Store in the refrigerator.

GINGERED CRANBERRY CHUTNEY

Steps:

• Combine ingredients, brinto a boil stirring constantly Simmer uncoveredover low heat for 15 mins ladle chutney into pin jars leaving 1/2 inch process in water bath for 15 min after water returns to a boil or refridgerate up to 2 wks

GINGERED CRANBERRY CHUTNEY

Steps:

• Combine all ingredients in a heavy bottomed saucepan and mix well.
• On medium heat cook until the brown sugar is dissolved, stir constantly.
• Increase heat to high and bring mixture to a boil - boil for 3 minutes, stirring constantly.
• Spoon mixture into a box and let cool. Store in an airtight container in the refrigerator for up to 1 week.