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Results 31 - 40 of 81 for cranberry chutney
In a saucepan, bring cranberries, sugar and orange juice to a boil, stirring until berries start to pop. Then remove from heat and stir in ...
Shape softened cream cheese in ... and top with cranberry mixture. Best served with whole wheat crackers. May be served hot or cold with meat.
Combine cranberries, orange, onion, currants, figs, walnuts, mustard seed, shredded ginger, vinegar and whiskey in 4-quart saucepan. ...
1. Bring the sugar and ... 3. Ladle the chutney into sterilized jars, and refrigerate ... chutney will keep up to two months in the refrigerator.
1. Rinse and pick over ... and simmer the chutney for 8 to 10 minutes, ... Remove the cheesecloth bundle. Serve. Yield: 4 cups or 6 to 8 servings.
Peel pears and cut into 1/2 inch cubes. Don't cool. Bring sugar and water to a boil. Add pears, cranberries, cinnamon and orange zest. ...
Combine all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer 5 minutes until berries begin to burst; mix well. ...
Wash cranberries, remove stems. In 5 quart heavy saucepan combine apples, cubed, vinegar, sugar, ginger, garlic, mustard seed, salt, red ...
Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat and simmer for 20 to 30 minutes or until slightly thickened, stirring ...
Combine all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer 5 minutes or until berries begin to burst. Chill ...
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