Blueberry-Chipotle Chutney
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until thick, stirring frequently. Cool; pour into airtight containers. Note: Refrigerate Blueberry-Chipotle Chutney in airtight containers up to…
Chestnut Topping
This makes a great topping for pancakes, waffles, ice cream or whatever! Use your imagination.
Chicken with Ginger Oyster Sauce
This recipe uses oyster sauce in a delicious example of how to spruce up chicken breasts. It also features last month's Featured Food - ginger.
Cinnamon and Clove Cranberry Sauce
Bring all ingredients, except ginger, to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in ginger. Cover…
Clementine-Cranberry Relish
Place clementines in a food processor; process until coarsely chopped. Combine clementines, sugar, and the remaining ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat; cool…
Cranberry and Goji Berry Chutney
Makes about 3 1/2 cups Combine cranberries, goji berries, apricots and shallots in a saucepan. Add cider and enough water to cover. Bring to a boil, then turn down to a simmer. Cook for 15 minutes, or until the goji berries are soft and plump, and the…
Cranberry, Orange and Red Wine Marmalade
A sunny breakfast treat or condiment for roast meats and hors d'oeuvres.
Cranberry-Habanero Salsa
To prepare salsa, place cranberries in a food processor; pulse 3 or 4 times until chopped. Combine cranberries, onions, and the remaining ingredients in a small bowl. Cover and refrigerate. Yield: 1 cup (serving size: 1/4 cup) CALORIES 60 (2% from…
Cranberry-Tomato Barbecue Sauce
Use this sweet and tangy barbecue sauce as you would any other, brushing it on during the final few minutes of cooking. For a spicier sauce, increase the cayenne.
Date Chutney
Combine all ingredients in a blender or food processor; process until thick and smooth. Note: Chutney will keep in the refrigerator for up to 2 days. Yield: 1 cup (serving size: 1 tablespoon) CALORIES 33 (3% from fat); FAT 0.1g (sat 0.1g,mono…