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, as 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 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 for 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!
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.
This one is incredible. I made it as a change of pace for Thanksgiving dinner to have along with the more traditional kind. It went fast. I had to make a second batch to eat with the leftovers it was so good. I made it the night before and it was very sharp tasting when it was fresh and still warm. I was worried that it would be too tart but a night in the fridge mellowed it perfectly. Made it a bunch of times since it's great just to eat off the spoon. Thanks for a new classic recipe in my house I highly recommend this one. THREE YEARS LATER- We still use this as our traditional cranberry sauce on holidays and throughout the year and we still LOVE IT!!
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 wonderful 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).
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 10 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
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!
After reading what others had to say about this recipe I made some variations to the recipe all else remaining the same: 3/4 c white sugar 1/2 c light brown sugar 2-3 fuji apples 2 tbsp cider vinegar omitted the raisins cooked it for 25-30 min to reach the thick consistency I was looking for and then gently mashed the apples. I found that if you eat it right after making it while it's still warm it's a little more tart and "vinegary " but if you refrigerate it over night it lessens the tartness and vinegar element so it's just right!
I omitted the raisins and cider vinegar but did add just a splash of balsamic vinegar. I also added some roasted chopped pecans and used this chutney on top of brie wrapped in phyllo dough. It was great!
I did not care for this recipe. It had a very high vinegar after taste. I know my way around the kitchen and this was just not good at all. I wasted my time and ingredients.:(
