Cranberry Chutney Recipe (2024)

FAQs

What is cranberry chutney made of? ›

Cook the Cranberry Chutney

Combine cranberries, raisins, sugar, cinnamon, ginger, cloves, allspice and water in a large saucepan. Bring to a boil on medium-high heat, reduce the heat and simmer until the cranberries pop. Stir in celery, onion, apple and brandy. Simmer for at least 15 minutes and up to several hours.

Make-Ahead/Freezing Instructions: The chutney will keep for 10 days in a covered container in the refrigerator, or can be frozen for up to two months. Thaw overnight in the refrigerator before using.

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.

There is an important difference between cranberry sauce and cranberry relish and that is that cranberry relish is made from raw ingredients blended in a food processor (it's more fresh and tart tasting) and cranberry sauce is cooked and often much sweeter than relish.

How Long Does Cranberry Chutney Keep + Tips For Serving. Whether you're hosting or guest-ing, your Thanksgiving prep starts right here! This easy cranberry sauce recipe makes a tart side dish that keeps for 10-14 days in the fridge.

The texture of this condiment is what primarily distinguishes it from a sauce. Because it is made from slow-cooking fruits and vegetables, chutney often has a chunky yet spreadable consistency and is created similarly to jam. Sauce, on the other hand, is typically much thinner.

Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water). Let the sauce cool before refrigerating to completely set.

Yes, when stored properly, you can freeze leftover homemade cranberry sauce. Before freezing, keep three important principles in mind: cool it, wrap it and label it (the same rules apply when freezing homemade meals). First, it's important that any cooked food has cooled down before it goes into the freezer.

Both fresh and dried cranberries are safe to feed to dogs in small quantities. Whether your dog will like this tart treat is another question. Either way, moderation is important when feeding cranberries to dogs, as with any treat, as too many can lead to an upset stomach.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

Which vinegar is best for chutney? ›

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

Relishes, on the other hand, are cooked for a shorter time, with the resultant relish chunkier and more sharply flavoured than a chutney. Some people argue that a chutney will always contain mainly fruit or a mixture of fruits, and relishes are generally made of vegetables, and usually one variety.

Best Jellied Cranberry Sauce: Ocean Spray Jellied Cranberry Sauce. The Ocean Spray brand is pretty much synonymous with all things cranberry, so it's not really a surprise that they have their cranberry sauce dialed in.

But that's not the case for prepared cranberry sauces, where prices are up. Lochner pointed out that processors set those prices, not growers, and that there are higher input costs unrelated to berries — like “processing the fruit and getting it to market.” Ocean Spray isn't immune either.

Either! Some prefer to have it served fresh and warm, straight out of the pot, while others need it completely cooled down to enjoy the flavours. Personally, we prefer cooled sauce.

Chutneys are made by slow-cooking fruit or vegetables with peeled ginger, garlic, Korintje cinnamon, and chilies. Spices and vinegar are added to preserve the chutney and give it a tangy flavor.

Chutney is a condiment with a confusing identity. The chutneys you might buy in a supermarket are something like relish, something like jam. They're savory preserves, usually fruit-based, served as a complement to dishes like Indian curries.

The word chutney derives from Hindi चटनी chaṭnī, deriving from चाटना chāṭnā 'to lick' or 'to eat with appetite'. In India, chutney refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only.

Chutneys usually have that enticing blend of savory, sweet, spicy and tangy. As there's such a large variety of chutney recipes out there, the exact tastes vary quite a bit. In terms of texture, chutneys vary depending on how thick the vegetables or fruits are chopped.