- 1 Golden Delicious apple, peeled, cored, cut into 1/3-inch cubes
- 1/2 red onion, coarsely chopped
- 1/3 cup chopped fresh cilantro
- 1 tablespoon chopped seeded jalapeño chile
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon agave nectar or honey
- 1 teaspoon (generous) garam masala
- 1 teaspoon minced peeled fresh ginger
Cut all peel and white pith from oranges, following contour of fruit. Cut segments into 1/3-inch cubes; place in medium bowl. Add all remaining ingredients; toss to blend. Season to taste with salt. DO AHEAD Can be made 8 hours ahead. Cover and chill.
Nutritional ContentOne serving (1/4 cup) contains: Calories (kcal) 49.6 %Calories from Fat 33.9 Fat (g) 1.9 Saturated Fat (g) 0.3 Cholesterol (mg) 0 Carbohydrates (g) 8.7 Dietary Fiber (g) 1.0 Total Sugars (g) 6.6 Net Carbs (g) 7.6 Protein (g) 0.4 Sodium (mg) 1.6Reviews Section
Cranberry Apple Chutney
This simple recipe for Cranberry Apple Chutney takes your main dish to a whole new level. Serve it over pork, chicken, or turkey. It’s also a great side dish recipe to serve at Thanksgiving and other holiday meals!
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I have a confession. I absolutely love cranberry sauce out of a can. The jelly cranberry sauce. The cranberry sauce that comes out of the can in one solid piece with the impression of the inside of the can all around its edges. Cranberry sauce that doesn’t resemble sauce what-so-ever. I love it. So much so, that I had no interest in attempting to make my own. That chunk of jelly was all I needed.
Then, one day, I finally came to my senses and decided to give homemade cranberry sauce a try. I liked it. I didn’t love it. There was orange juice in the recipe that I had made and I just didn’t really care for it. And so, I went back to my beloved canned jellied cranberry sauce.
Having used cranberries in several recipes, like my Apple Cranberry Walnut Stuffing and Cranberry Walnut Cups, I felt like I was at a point where I could make my own cranberry sauce recipe. But, I didn’t really want it to be a traditional cranberry sauce, so I opted to take the chutney route.
I bought the issue of Gourmet magazine this recipe was in back in 2004. We have made this chutney every single year since--all 15 of them! It is a nice sweet/savory/tangy counterpoint to turkey and pork. We always have the canned jellied stuff, too, but this is always a hit!
Loved it. Reduced cranberries and added more apple as I was serving with pork roast. Reduced butter and sugar to make it healthier. Did not have mustard seed. which sounded strange. Added 1/2 tsp of processed mustard. Will be adding to my go to side when serving pork.
I sincerely wanted to love this recipe, however the flavours never did it for me. Somehow the cloves and mustard competed with the cranberries lending a blend I keep thinking of as simply hinky. I felt the apple pieces should also be chopped smaller, perhaps to the size of a large cranberry. Regardless, as much as I wanted to be a fan I feel there are other recipes using cranberries and apples that are superior.
The roasting makes this! I have made this twice. Once with crabapples and once with Gala. Both are superb. I tried freezing the crabapple, and it didn't last -- mushy and watery. My best results have been within 24 hours of making it. Definitely let it sit and marinate.
This is easy and to my taste has the perfect balance of savory and sweet. Roasting the apples and onions brings out their sweetness much better than chutney recipes that call for simmering on the stovetop.
I really love this chutney. Will be serving with homemade venison sausage for a bbq. Will let you know if it's a hit or not.
Good. I really did get a lot of response from my family on this, so I would probably try something different next time. I did like that it was a touch tart and not overly sweet.
Nice rich flavor -- a little more time-consuming to make than the stove-top version, but really delicious the day it is made. Next day it's a little dry right from the fridge, so you want to bring it to room temp, or heat it up briefly.
I loved this. I forgot to put the orange juice in and it was still great. Looking forward to making it again. It would be delicious on top of baked brie!
Love this recipe - have fixed it every year since it was first published. The savory quality is a much appreciated departure from overly sweet cranberry sauces.
Last night for dessert I had a mug of vanilla yogurt topped with this apply cranberry chutney. It was absolutely scrumptious! www.jennagavula.com http://tinyurl.com/22msgap
This is a big hit. i now make and preserve jars to give away at winter holidays.A bit less brown suggar and fresh giner if you can get it snaps it up a bit.
Very good recipe. I make it regularly now.
No just for Thanksgiving! I've served with chicken but also with baked yams. Absolutely wonderful blend. Make it a day or more ahead and reheat in the oven for 15 minutes or serve at room temperature.
Very good, great as an appetizer with cream cheese on crackers.
This is on its way to being a Thanksgiving regular. It is savory in a very NON-parsley-sage-rosemary-and-thyme way. With this, you almost don't need gravy.
My family actually consented to add a new recipe to the "must make" Thanksgiving menu. This chutney is delicious and is fantastic on turkey sandwiches once the leftover feasts beginl
Excellent! Will be back on our Thanksgiving table next year.
I was expecting this to be sweeter, but it mostly tasted like onions and mustard. Not a keeper for me.
I was expecting something a bit sweeter and less onion-y/mustard-y - this was definitely tangy, and just not very good. Not a keeper for my book.
Tangy and not cloyingly sweet like some chutneys, this is wonderful even as a side dish with pork, warm from the oven or room temperature.
- 1 cup cider vinegar (preferably unfiltered, such as Bragg Organic)
- 1 cup packed light-brown sugar
- 1 red onion, finely chopped
- 3/4 cup mixed dried fruit, such as currants, golden raisins, and chopped prunes
- 1 tablespoon minced peeled fresh ginger (from one 1 1/2-inch piece)
- 10 whole cloves, crushed with the side of a knife (1/2 teaspoon)
- 2 whole cinnamon sticks
- 12 ounces fresh or thawed frozen cranberries (3 1/2 cups)
Bring vinegar, sugar, onion, dried fruit, ginger, cloves, and cinnamon sticks to a simmerin a medium saucepan over medium-high heat. Cook, stirring until sugar dissolves, about 5 minutes. Add cranberries. Reduce heat to medium, and simmer gently until cranberries are tender and start to burst, 10 to 15 minutes. Transfer to a bowl, and let stand until cooled. Refrigerate until chilled if desired.
This recipe was in an email today from americas test kitchen. Separate orange into sections and place half in a food processor or blender.
Fresh Cranberry Relish Recipe Allrecipes Com
Classic Cranberry Orange Relish
Cranberry Relish Dinner At The Zoo
Quarter apple and remove core.
Fresh cranberry apple orange relish recipes.
Add pecans if used.
Transfer to a bowl.
14 to 13 cup.
Peel the orange and cut orange into small dice.
Zest of one orange about a tablespoon.
Grate peel of oranges and set aside.
Stir in sugar and reserved orange peel.
Chop apple in the food processor and add to the cranberries.
Add the cranberries sugar and 1 cup of water to a medium size saucepan set over medium heat.
Peel and discard white membrane.
In the bowl of a food processor pulse to combine orange segments apple ginger balsamic cinnamon and sea salt.
Cut off any remaining pith from the orange.
Add cranberries orange zest and sugar and pulse until mixture is well combined but still has a bit of texture.
You want to make sure everything is finely ground no big chunks.
Quota blend of sweet tart bitter and spicy this cranberry relish adds spark to the thanksgiving spread as well as all manner of dishes beyond the holiday meal.
If you dont have a stand mixer a food processor works well too.
Easy cranberry orange apple walnut relish is the easiest quickest recipe youll make for the holidays yet so good its sure to become a family tradition.
Ingredients 12 ounces fresh cranberries about 3 cups.
Cut the orange into chunks.
Grate the rind from the orange and add to the cranberries.
Place chopped cranberries in a bowl.
Add half of the cranberries apples and celery.
Stir in sugar until well combined.
Remove the pan from the heat.
I always include this delicious cranberry orange relish as part of our special christmas eve dinner.
Tips for making fresh cranberry and orange relish.
Using the meat grinder attachment for a kitchen aid stand mixer gives this ocean spray cranberry orange relish the perfect texture.
1 large orange zested reserve the zest peeled and separated into segments see note.
Add the orange apple lemon juice orange and lemon zest and pecans and stir well to combine.
Easy cranberry orange apple walnut relish is the easiest quickest recipe youll make for thanksgiving or christmas but its so delicious that it will become a family tradition.
2 medium crisp sweet apples about 14 16 ounces cored and quartered peeling is optional.
Add to the cranberries.
Spoon into a container with a tight fitting lid and chill preferably overnight.
Process until coarsely chopped.
Repeat with remaining oranges cranberries apples and celery.
In a food processor combine the orange zest and chunks apples cranberries and celery and process until finely chopped.
Cranberry orange relish recipe photo by taste of home next recipe.
Directions grate the zest from the whole orange and set aside.
Be careful not to process too long.
When the mixture starts to boil turn the heat down to low and cook for about 15 minutes stirring frequently.
This is one of the recipes that nearly always sends at least one of my Thanksgiving guests over the moon to Happy Tongue Heaven.
It&rsquos sweet, tart, fresh, juicy, and crisp. It makes your taste buds stand up, salute, and break into the Hallelujah chorus. With all the carb-heavy, butter-laden dishes we typically serve on our Thanksgiving menus, this dish provides a welcome palate cleanse, in between bites. And none of my guests one can believe how easy it is to make!
Mom didn&rsquot leave me a written copy of it, so I had to go hunting for a recipe that would approximate what I remembered her making, and happily, I found something similar in my Better Homes and Gardens cookbook.
I have altered their recipe somewhat by adding an apple, and reducing the sugar, to suit our taste. This year, I also toasted the walnuts, just to deepen their flavor a bit, and I like that change as well. (350º for about 8 to 10 minutes)
One Important Recipe Note: I make this EARLY in the week of Thanksgiving: usually on Monday. By that time, the vivid red color of the cranberries has penetrated all the apples and the oranges, and dish becomes a VIVID crimson! So it&rsquos prettier than it was when you first made it, and all the flavors have a chance to mingle, and marry.
So here it is, my easy-peasy, amazing cranberry relish. (Dedicated to my dear daughter, my sister-in-law Kim, and my friend Rich, who each would like to have their very own bowl, please.)
Easy No-Cook Cranberry Apple Relish
Easy No-Cook Cranberry Apple Relish will be the quickest dish I make for Thanksgiving this year. The flavors are bright and fresh and so easy my husband can make it.
Fresh cranberries, Honeycrisp apples, raspberries, and a hint of orange marmalade…I love this so much!
Fresh cranberry sauce will enhance your Thanksgiving plate, but don’t stop there. Try on crackers with goat cheese or cream cheese. How about a topping for oatmeal or yogurt? On top of Muesli! (I’m now having that for breakfast tomorrow) My list can go on and on.
Gather fresh cranberries, fresh or frozen raspberries, Honeycrisp apples (or your favorite apple), orange marmalade, and a bit of cane sugar.
How to make Easy No-Cook Cranberry Apple Relish
Toss all of the ingredients into the bowl of a food processor fitted with a metal blade. Pulse on and off until relish is a chunky consistency. For a smoother consistency, just pulse a little longer. Bam! Fresh cranberries for Thanksgiving in less than 10 minutes.
I love this relish so much I eat it with a spoon.
Here’s the printable recipe
Apple orange smoothie
So this apple orange smoothie is immensely beneficial if you are looking ways to include them in your diet. Eating fruits on their own is the best way to get fruits into your diet but at times a drink like this one is much loved at home by my boys.
We love smoothies with orange and make various combos using them. Like this apple orange smoothie, I also make orange banana smoothie, orange blueberry smoothie and orange carrot smoothie.
These really boost the immunity and appetite of my kids. It works wonders for them, making them crazy hungry after an hour.
This apple orange smoothie is best when made with sweet tasting apples like Ambrosia or substitute with sweet pears or a ripe banana.
Using sour oranges and sour apples end up with a too sour smoothie & and can cause acidity. If both are sour you will have to balance it by adding nuts like almonds or cashews.
Make sure you choose a variety of apples and oranges that are low acidic otherwise it may cause heartburn and acidity.
Other ingredients that go well in this orange smoothie are handful of mint leaves, basil or tulsi leaves, a piece of ginger & a pinch of salt.
For maximum benefits, it is always good to consume fruit beverages alone and not with any snack, meal or breakfast.
What is Whole Berry Cranberry Sauce
Whole berry cranberry sauce is probably the easiest type of cranberry sauce to make. That&rsquos opposed to jellied cranberry sauce which is usually strained and has the addition of gelatin or there is also cranberry relish which involves chopping the berries finely to create a rustic relish texture.
To make whole berry cranberry sauce, simply combine cranberries, sweetener (usually sugar) and some sort of liquid. Cook the mixtures in a saucepan until the cranberries burst (this takes 5 minutes.) Then as the mixture cools, the natural pectin in the cranberries will thicken the sauce and make it thick. It is that easy!
In the case of this cranberry sauce with orange I used about half the sugar as traditional cranberry sauce (more on that below) and orange juice for the liquid. The resulting sauce is a sweet, tart and unique taste.
Grate the zest of the orange. Put the zest and the juice of the orange into a food processor along with the sugar, allspice, and cranberries.
For the next step, it is actually easiest to use frozen cranberries. Simply process for 10 to 15 seconds until the berries are chopped and thoroughly combined with the sugar and orange. They should be in very small pieces but not reduced to a mushy paste.
If you are working with fresh cranberries, pulse them with the orange and sugar in the food processor a few times. Remember that you are not trying to puree them, just turning them into a chopped relish.
Peel and core the apple. Cut it into small slivers about as wide and half as long as a matchstick (a short julienne) or into 1/4-inch cubes.
Combine the chopped apple with the other ingredients in a large bowl. Transfer to storage containers and refrigerate for up to 24 hours. For longer storage, pack into freezer containers leaving an inch of headspace. Cover and freeze for up to four months.
- 2 whole seedless oranges, zested then peeled and separated into about 6 parts
- 1 teaspoonful of orange zest (I like this tool for zesting citrus)
- 12 oz fresh cranberries, preferably organic
- 3/4 cup (6 oz) sugar
- 2 Tbsp Grand Marnier (or more to taste)
Put the orange parts in a small food processor or blender and make into a puree. Place in a small pot with the orange zest and sugar.
Bring to a boil, then simmer for five minutes, stirring occasionally. Add the cranberries and cook, continuing to stir occasionally, over medium heat, for about 10 minutes.
The cranberries will expolde and pop, and eventually look like traditional cranberry sauce. Stir in the Grand Marnier liqueur and remove from heat.
Spoon into serving bowl or dish.
Serve Grand Marnier Orange Cranberry Sauce hot or cold.
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