Cranberry Chutney I43 Reviews
“Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins. Originally submitted to ThanksgivingRecipe.com.” - 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 (43)Rate This Recipe
"This is an absoltely addictive chutney, with layers of flavor. I substitued craisins for raisins, and used two whole cinnamon sticks, 10 whole cloves, a nub of fresh ginger and a sprinkle of cayenne f..." See moreor heat. I also reduced the vinegar just slightly, but don't think that is necessary. Once the chutney sits and the flavors meld, the vinegar flavor really mellows out. I'm making another huge batch of this for Christmas gifts today!"
"Ever since I came across this recipe a few years ago, I have used nothing else since. It's become a tradition to serve it. I do add 1/2 c. walnuts. Thanks for a really great recipe!..." See more"
"I have made this cranberry relish for 4 years now, with excellent results every time. I use the recipie as written, with fuji apples. The only thing different is that I simmer for much longer than 1..." See more0 minutes. It's more like 20 minutes, and then I turn the heat off and mash it all together with a potato masher. It is heavenly! I just finished my Thanksgiving day batch just now. I may cheat and make a cold cut turkey sandwich just so that I can savor the warm sauce! Tomorrow it will be served at room temperature for all to enjoy. ~ Cheers"
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