20 Minute Cranberry Chutney Recipe - Went Here 8 This (2024)

FAQs

How long will cranberry chutney last in the refrigerator? ›

Serving: Serve with turkey (at Thanksgiving or another holiday), or with poultry, pork, roasted vegetables, or even cheese. Storage: Store in jars in the refrigerator until ready to use. The chutney should keep for at least a month.

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.

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.

To make-ahead: Cranberry relish can be made ahead and stored in the refrigerator for up to 2 weeks. To freeze: Store cranberry relish in a freezer safe container for 2-3 months. To use, remove it from the freezer and thaw it in the refrigerator.

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.

Chutneys have a shelf life of around 1 year unopened from the date of purchase. Once opened, chutney can be stored in the refrigerator for up to 1-2 months.

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.

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.

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.

Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.

Why is my homemade cranberry sauce watery? ›

Mistake #2: Your Cranberry Sauce Is Too Runny

You may have added too much liquid to the cranberries. In addition to pectin, cranberries contain water, which means you only need to add a splash of liquid to get the cooking going. Add too much and you'll be stirring at the stove much longer than expected.

"Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste. Sprinkle with a pinch of salt (in small amounts, it intensifies sweetness)."

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.

The main difference is a sauce is typically blended in a food processor for a smoother consistency similar to a condiment or a liquid. Where as a relish is usually a chunkier sauce and tends to have some amount of sugar or vinegar to act as a preserve.

Yes, you can freeze homemade cranberry sauce—and it works well. It's best to store it in the freezer for up to 3 months; the taste may be affected due to its water content if frozen longer. Keep this in mind when putting away your leftover sauce and use it during this optimal period as part of an easy weeknight dinner.

As a general rule, homemade chutney should be consumed within 2-3 weeks, However, if you want to make sure it last longer, you can also freeze it for up to 3 months.

When stored in an airtight container in the refrigerator, homemade green chutney can typically last for about 1 to 2 weeks. The freshness and taste may gradually diminish over time, but it should remain safe to eat within that period.

After opening: 2 months in the fridge

Whether it's mango, pineapple or another flavor, unopened chutney can stay in your cupboard for up to a year. After the jar has been opened, store the chutney in your fridge for up to two months. Use chutney to top your favorite Indian recipes.

After opening condiments, you can refrigerate them for the following times: ketchup, co*cktail or chili sauce 6 months. chutney, 1 to 2 months. horseradish, 3 to 4 months.