Spicy Cranberry Chutney52 Reviews
- Prep: 30 min
- Cook: 20 min
- Ready In: 50 min
“This is a delicious condiment full of chunky apples and apricots, zesty ginger, chewy raisins, and, of course, tart cranberries. Wonderful served on either hot or cold turkey.” - by Bea
Original recipe yields 10 servings
- In a saucepan, combine apricots, brown sugar, raisins and water; bring to a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.
- Stir lemon juice, ginger and pepper flakes into the mixture before removing from heat. Serve chilled or at room temperature.
Amount Per Serving (10 total)
- 97 cal
- 0.1 g
- < 1%
- 25.3 g
Based on a 2,000 calorie diet
Reviews (52)Rate This Recipe
"I changed the recipe a bit based on previous reviews. I reduced the crystallized ginger by half (next time, I'll reduce it a little more), I omitted the red pepper flakes, and I added about 1/4 cup..." See more of sugar. I needed to cook a little longer than instructed as I wanted more of the cranberries to pop. Everyone who likes cranberries liked this recipe and I will use again. Note: I found that the ginger intensified on the second day. Keep this in mind if you are making a day ahead."
"This is absolutely wonderful! Very light and refreshing. I did take the advice of other reviewers: used orange juice instead of water, extended the cooking time until the cranberries burst, didn't u..." See morese the pepper flakes and cut the amount of crystalized ginger in half. I did, however, add some of the ginger syrup left over from making the crystalized ginger for a bit more kick. At the end of cooking, I also added some pomegranate seeds for a nice crunch. This went over so well on Thanksgiving, I had to make another batch the next day! Did I mention that it's fantastic over vanilla ice cream? Many, many thanks, Bea, for a new family favorite!"
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