Dollop top with remaining cranberry sauce; bake until bubbling in center and bottom of crust is golden, 30 to 40 minutes more. If browning too quickly, tent with foil.

Take this cranberry chutney recipe from San Francisco chef Heena Patel, whose Besharam restaurant in the Dogpatch district showcases Gujarati cuisine. Bonus: This chutney is great at any time of year.

As Susan Stamberg learned long after its radio debut, her mother-in-law got the recipe from a 1959 New York Times clipping of Craig Claiborne's recipe for cranberry relish. In 1993, when she ...

Transfer the chutney to a bowl, let it cool to room temperature. Refrigerate it, and store covered for up to 2 weeks. Yield: approximately 6 cups Simple Cranberry Sauce 1 cup sugar ...

2 cups whole raw cranberries, washed 1 small onion 3/4 cup sour cream 1/2 cup sugar 2 tablespoons horseradish from a jar ("red is a bit milder than white") Grind the raw berries and onion together ...

5. Transfer the chutney to a glass container and refrigerate for at least 1 day to allow the flavors to develop. 6. Store in the refrigerator for up to 1 week or freeze for up to 1 month.

Here are some cranberry sauce recipes to test for Thanksgiving 2021. Try these relish and chutney recipes for the best homemade cranberry sauce.

Sprinkle with black pepper and salt and a little more olive oil. Roast in the oven, uncovered for 10 minutes then wrap in foil, lower the heat to 300 degrees, checking to ensure that the cabbage ...

Fold one-fourth cup of the puree (add more to taste) into the cranberry sauce. This makes more chutney than is needed for two sandwiches; keep covered in the refrigerator for up to 2 weeks.

Cranberry chutneyCombine the vinegar, sugar, curry powder, ginger, cloves, allspice and cinnamon in a large saucepan. Add 1 1/2 cups of water and bring the mixture to a boil, stirring until the ...

To prepare the pear and cranberry chutney, combine all ingredients in large saucepan. Bring to a boil, reduce heat and simmer until mixture thickens, about 15-20 minutes.