Call: 781-279-5100Contact
Capers Catering                    E-mail: info@caperscatering.com           Phone: 781-279-5100

Capers Catering

Three Party Food Hacks with our Fall Cranberry Orange Chutney

With Thanksgiving just around the corner, we thought it would be fun to share our three favorite food hacks for our cranberry orange chutney. This cranberry orange chutney recipe is a delicious twist on the traditional cranberry sauce. Not only can this be used as a side on your Thanksgiving table, it can also be used as part of the main course and leftovers! Find the chutney recipe below and our three leftover food hacks.

cranberry-orange-chutney

Cranberry Orange Chutney

Ingredients:

1 bag Fresh Cranberries (sliced)
1 qt Fresh Squeezed Orange Juice (with pulp)
1 Orange Peel (with vegetable peeler)
2 Cinnamon Sticks
1 Star Anise
8 Thyme Sprigs
1 cup Light Brown Sugar
1 cup  Port Wine

Directions:

  1. Combine all in heavy bottom stainless steel pot
  2. Cook over medium heat for about 70-90 minutes till the mixture becomes a thick paste

Cranberry Chutney and Blue Cheese

Cranberry Chutney and Blue Cheese in a Pita Chip
Makes 16 small bites

Ingredients:

8 ounces of cream cheese
1 extra large egg
1/2 cup of crumbled blue cheese
1/2 cup of cranberry orange chutney
1/3 cup of chopped whole walnuts
salt and pepper to taste

Directions:

  1. Preheat the oven to 425 degrees
  2. Place the pita bread into a sprayed muffin tin
  3. In a medium bowl mix the cream cheese, egg and salt and pepper together
  4. Divide the mixture evenly into each pita
  5. Top each pita with blue cheese
  6. Bake 11-13 minutes or until the edges are golden brown
  7. Top each pita with cranberry chutney and chopped walnuts

Cranberry Chutney and Goat Cheese Balls
Makes 1 Cheese Ball

Ingredients:

8 ounces of fresh goat cheese
1/2 cup of cranberry chutney
1 T chopped rosemary
1/2 cup of almond slivers

Directions:

  1. Mix together goat cheese, cranberry chutney and rosemary together in a bowl
  2. Once it is all incorporated shape it into a ball
  3. Lay the almonds out onto a half sheet pan with parchment paper
  4. Roll the ball in the almond halves
  5. Place the ball in the refrigerator to chill for half an hour
  6. Serve with crackers, seasonal nuts or fresh vegetables

Cranberry Chutney Aioli:

Ingredients:

1/2 cup of cranberry chutney
1/2 cup of mayonnaise
1 teaspoon of Dijon mustard
1 clove of garlic, minced

Directions:

  1. Whisk together all ingredients in a small bowl
  2. Serve with crackers, chips or use as a condiment on a turkey sandwich.