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Cranberry Walnut Chutney Recipes
Musical Chef Johnny Mo shows us a recipe for Grilled Goose Breast with Cranberry Walnut Chutney and Tile Fish with Lemon Caper Beurre Blanc. For Grilled Goose Breast with Cranberry Chutney GETTING READY 1. Marinate goose breasts with sesame oil olive oil
Grilled Goose Breast with Cranberry Chutney and Tile Fish with Lemon Caper Beurre Blanc
Cranberry apple chutney is a spiced apple cranberry and raisin chuteny. A cooked chutney this indulgently spiced and sweetened chutney is made with fresh fruits. With added onions for that extra flavor dose the cranberry apple chutney is spiced with ginger
Cranberry Apple Chutney
Seed chop and blanch lemon in boiling water for 2 minutes set aside. In a saucepan combine preserves vinegar sugar curry ginger and cheesecloth bag containing cinnamon stick and cloves. Add water. Bring to a boil until sugar dissolves. Add lemon drained pear
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 peel. Cover and
Essential Cranberry Chutney
1. Wash cranberries remove stems. 2. In 5 quartDutch oven combine vinegar sugar ginger garlic mustard seed salt and red pepper flakes. Over high heat bring to boiling stirring to dissolve sugar. Reduce heat simmer uncovered 5 minutes. 3. Add apple and raisins
In a large saucepan combine cranberries brown sugar raisins celery apple water walnuts ginger lemon juice onion salt and cloves. Bring to boiling stirring constantly. Simmer uncovered 15 minutes stirring occasionally. Store covered in the refrigerator.
Combine water and honey in saucepan stir until well mixed. Add cranberries and salt and bring to boil. Cook 10 to 15 minutes or until skins pop. Remove from heat. Add chutney curry and nuts. Mix well and chill.