Time 40m Yield 3 cups. Number Of Ingredients 11 Steps:
In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes., Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.
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.
Time 25m Yield 8 to 10 servings Number Of Ingredients 7 Steps:
Place orange juice, cranberries and chopped orange in a saucepan, bring to a boil and cook over medium heat until berries begin to pop. Add the remaining ingredients and cook about 10 minutes, until thick. Adjust sweetness if desired.
Time 1h30m Yield 16 Number Of Ingredients 6 Steps:
In 4-quart saucepan, mix all ingredients. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered 15 to 20 minutes, stirring often, until apples are tender and mixture is thickened. Cool completely. Spoon chutney into 4 sterilized 8-oz jars. Cover with lids. Store in refrigerator.
Time 25m Yield about 7 cups. Number Of Ingredients 14 Steps:
In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves. Bring to a boil; reduce heat Simmer, uncovered, for 10 minutes. Add the onion, apple and pear; cook for 5 minutes. Remove from the heat; stir in raisins, lemon juice and zest. Cover and refrigerate for 8 hours or overnight. Just before serving, stir in the walnuts. Serve with meat.
Time 50m Yield 8 servings Number Of Ingredients 10 Steps:
Place all ingredients in saucepan and cook 25 to 30 minutes.
Yield 20 Number Of Ingredients 10 Steps:
In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often. Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.
Time 30m Yield 10 servings. Number Of Ingredients 9 Steps:
In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped. , Serve warm or cold. Store in the refrigerator.
Time 15m Yield 10 serving(s) Number Of Ingredients 12 Steps:
Bring a pot of water with the 1/2 cup of sugar to a boil and boil cranberries until they pop, usually just a few minutes. Be careful not to over boil or they will be mushy. Add all other ingredients except raisins and mix well. Let set in fridge at least 1 hour or up to 24 hours. Stir in raisins just before serving.
Time 45m Yield 2 quarts Number Of Ingredients 10 Steps:
Bring to boil the first eight ingredients. Stir in the cranberry sauce and raisins. Simmer 30 minutes. Chutney will thicken as it cools. Will keep 6 weeks in refrigerator.
Yield 22 Number Of Ingredients 11 Steps:
In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop. Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.
Time 30m Yield 6 cups. Number Of Ingredients 6 Steps:
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until cranberries and raisins are tender, stirring occasionally. Cool. Cover and refrigerate for 2-3 days before serving.
Time 15m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Combine the ginger, orange zest and juice, apple cranberries, cinnamon stick, sugar, cloves, a pinch of salt and some ground black pepper in a saucepot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer until thickened, 10 to 15 minutes. Season to taste with salt and pepper. Remove the cinnamon stick. Cool before serving.
Time 30m Yield about 3-1/2 cups. Number Of Ingredients 12 Steps:
In a large heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until thickened and cranberries have popped. , Chill. Serve as an accompaniment to turkey or pork.
Time 1h25m Yield 48 Number Of Ingredients 13 Steps:
Combine water, brown sugar, and white sugar in a large pot; stir until sugars dissolve. Add cranberries, onion, dates, raisins, vinegar, ginger, cinnamon, salt, garlic, and cloves. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, until most of the cranberries have burst and sauce begins to thicken, about 15 minutes. Pour into a large bowl and refrigerate until set, about 45 minutes.
Time 15m Yield 60 Number Of Ingredients 6 Steps:
In a large saucepan, mix the cranberries, apples, orange peel, sugar and water. Bring to a boil. Boil 5 minutes, or until the berries are soft. Remove from heat and stir in the liqueur. Transfer to sterile jars and refrigerate until serving.
