Cranberry Chutney I143 Reviews
“Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins.” - by Christine L.
Original recipe yields 2 -1/2 cups
- In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
- Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.
Amount Per Serving (20 total)
- 52 cal
- 0.1 g
- < 1%
- 13.4 g
Based on a 2,000 calorie diet
Reviews (143)Rate This Recipe
"Absolutely the best!! I made it for thanksgiving. I had a fresh orange on hand, so I zested it and added, and it made a difference (I love orange peel), but it would have still be great without it, a..." See mores another user said. I did cut down the vinegar to 2TBsp as recommended by most. (I doubled the recipe and used 1/4 cup). I was not sure which apples to use, so I asked someone, and they recommended MacIntosh (they break down better)...worked well. Amazing recipe! I loved it! This will be my standard cranberry sauce from now on. Thank you very much!!! Those who did not try it because they dont like cranberries have no idea what they are missing!"
"This chutney has a wonderful flavor and texture. It goes very well with turkey. However, cut back the cider vinegar to 2 tablespoons. The whole family just loved it. Fun to make too.---Diana G...." See more"
"Wonderful recipe! Full of taste, definately better than that yucky looking stuff most people use out of the can. I personally don't like cranberry sauce but I continue to eat this one, it has a wond..." See moreerful flavor (I love the apples) and I love the smell of this when it's cooking. I ended up having to make another batch before dinner because it was gone by the time the bird was done :o)."
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