Cranberry Chutney

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 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).

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!

Folks, please keep in mind that this recipe is a chutney. It's meant to have a "pickled" flavor; hence the amount of vinegar. If you want something more like regular American cranberry sauce then definitely reduce the vinegar to only 1-2 tablespoons. I've been making this recipe for years now and absolutely love it, both as written as chutney or with reduced vinegar as cranberry sauce with an outstanding, unusual spiced flavor.

My guests thought this was weird and generally left it on their plates, but I personally thought it was great. I think too much vinegar may put some people off. But really, it is a new and exciting twist on the old cranberry treatment. Wow.

Thisis a great recipe. I've been halfway looking for a chutney recipe to use in place of one I've had for a few years that just makes far too much chutney. This is perfect...about 3 cups. For those of you concerned about the vinegar taste, let me recommend making it a month before you plan on using it, put it in a storage container and freezing it. This mellows the chutney considerably and really can help improve the flavor.

This recipe is terrific! I used golden raisins with it and it looks beautiful! Very tasty with brie cheese!!

Flavorful, attractive alternative to the canned "cranberry log" my grandmother used to serve. Reduce vinegar, though... much too tart!

I made it with 1/2 cup cider vinegar as it calls for and the vinegar was way too strong. I will definitely make it again, but with less vinegar (2 Tbl) as others have recommended. I also let it boil for 20mins to reduce further.

After reading reviews I only added a tablespoon of the cider vinegar and added another 1/4 cup sugar. It was so delicious! We had this over roasted pheasant. Two out of the four guests asked for recipe! I would make this a staple for any special poultry dish.

I found this recipe years ago and am pretty positive that I will NEVER make cranberries any other way. I follow the recipe exactly as written except I omit the raisins. I've always gotten lots of compliments.

I've had this with turkey & pork. Very good! Will be a regular on my menu.

perfect mix of tangy & sweet

2/08 Update-Ive been making this for the last 5 years now. Its become a new family tradition. I really enjoyed making a homemade cranberry sauce from fresh cranberries. Everyone at dinner loved it. I highly recommend this sauce.

Way too vinegary....it shows promise though.

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. :(

I love this stuff! It's a great change frome the canned sauce (which I don't like) and tastes really good on a turkey sandwich. I did decrease the vinegar to 1/4 C. when I made it the 2nd and 3rd times as the vinegar was too strong.

I cut down the vinegar to 2 tbsp as suggested, but it was still way to vinegary...I think next time I'll either omit the vinegar completely or add just a splash. My mother liked this stuff, but I couldn't stomach it.

I was pleasantly surprised by this recipe. I subbed Splenda for part of the sugar, but the part that threw me was how vinegary it tastes the first day. But, I made mine Sunday to serve Thursday, and on Thursday it was amazing! It tastes sort of like a sweet & sour pickled spiced fruit sauce, if you can imagine that. Our family had never tried cranberry sauce (or cranberry chutney) before, except in a can which we hated. We really liked this, I served it hot with cold cream cheese & crackers. We also liked it hot with the cheese ball made by someone else! This is a recipe we'll use again! (I liked this better with cheese than with turkey. With turkey it was sort of...too sweet? But again, I didn't grow up eating it!) Thanks!

This really came out wonderful except that the cider vinegar was very overwelming in the flavour. Next time I would omit it or at least reduce the amount of cider vinegar. It made it tast weird.

This was good, but as piquant as I had hoped. I'd make it again but with more (and fresh) ginger and vinagar.

Yum, Yum, and Yum!

Delicious combination of flavors! I didn't have fresh berries, so was looking for a recipe that used canned whole berry "sauce". I decided to try it with this one, and it worked beautifully. i used one can in place of water, sugar and berries. kept the rest the same. cooks up faster (since the berries are done) and tasted fantastic. everyone loved it! thanks!

Made this three Thanksgivings in a row. It's great. Reduce the vinegar as suggested. I also added chopped toasted walnuts.

The best cranberry sauce/chutney ever. I omitted the raisins (don't care for raisins) and it was a hit. Great served either cold or hot with turkey and even chicken. Super easy to put together and more flavorful than store bought.

Next time I would use less vinegar then the recipe calls for. Adults liked it but not the kids.

I love this recipe!! I found it when I was putting together the menu for my first Thanksgiving dinner and I will always use it!

Nothing all that special, a little disappointing considering all the rave reviews. Not sweet enough for me -- I used Granny Smith apples which are tart, so that probably didn't help. Cut back to 2T balsamic, as recommended in some reviews, didn't taste vinegar-y at all. I had to put in a couple Tablespoons of brown sugar to sweeten it up, then it was pretty good.

I thought it was good, but it had a strong taste of vinegar. It was a hit or miss with my family, a bit strong for some of them.

This was great! I'll never buy canned cranberry sauce again. The only change I made was to cut back on the cider vinegar--I used 2 tablespoons. This will become a staple at our holiday dinners!

Excellent addition to a Thanksgiving meal. Takes a plain cranberry side and makes it a delicious centerpiece.

Very easy to make and delicious. I warmed it up and put it over brie.

Major disappointment. Not sweet enough for me, and I usually don't like things that sweet. The cider vinegar didn't help either, my husband hated the smell. I think substituting for that would be a good idea. I double checked make sure I did it right since all the reviews were so great and I did. It was just a weird flavor. I will not make again.

I substituted dried apricots for the raisins, and added a little red pepper for a *kick*. For the dreaded leftover turkey sandwiches that follow the holidays... the chutney is great on a baguette with turkey, swiss, and herbed cream cheese.

Love this stuff!! I look forward to making this every turkey dinner! I am not a fan of cranberry sauce either. But I sure LOVE this! It doesn't compare.

I made this in addition to the Blue Cranberry Sauce (also on this site) for Thanksgiving this year. It was really good. As per other reviewers I reduced the amount of vinegar to 2 Tbsp. (plenty). I also chose to omit the raisins and instead added 1/4 c. diced dried apricots. Just before serving I mixed in some chopped walnuts. It was wonderful!

This is absolutely the best cranberry sauce I have ever had. My family loved it. Everyone wanted the recipe.

Very good cranberry chutney. I followed other reviewers suggestions and cut the vinegar back to 2T. Glad I did, because I really don't think my family would have liked it with the whole 1/2c. of vinegar in it. Also used golden raisins. Very nice color, flavor and texture.

Cracking recipe, I made 2 litres of it, put it in old French style preserve jars and gave it as Christmas gifts to neighbours, work friends and my in-laws. At Christmas dinner everyone loved it, and finished the whole pot! Thouroughly recommend it, I made it to the exact recipe with good organic cider vinegar, was tangy and sweet, lovely!

Easy, easy, easy. Yummy, yummy, yummy. Tastes great on turkey sandwiches as a condiment, too.

So easy - my family requests this each year! It looks like you spent forever on it!

This is a terrific recipe and will be the third Thanksgiving it will be served at our table. Everyone gobbles it up! Ahhhh, and the aroma that fills the house when it's cooking, couldn't be better. Thanks.

I made this for Thanksgiving 2002, and really enjoyed it. Beats the jiggly canned stuff any day! Only things I changed were to use 2 T. balsamic vinegar instead of the cider vinegar, and craisins instead of the raisins. I also added a bit of orange zest, but that was because I happened to have some on hand. It would be just as good w/o it. Thanks! :o)

Tasty recipe, however some of the spices are a little strong. Excellent side for turkey though

This was so good at Thanksgiving, that I made it again for Christmas. Served warmed up leftovers of the chutney over vanilla ice cream. YUM! My four kids (ages 9,10,13 & 15) loved it on ice cream and liked it as a side dish.

Excellent! I made this for Thanksgiving and even my picky sister loved it. I have also served it over Brie cheese with crackers for a quick appetizer. I just made up a double batch and will freeze some for future use.

The only change I make is to omit the raisins and that is just personal preference.

I loved this!!! I normally hate cranberries but loved this!!!

I love this recipe. I make it every year for my mom's birthday gift and it always goes over well. Outside of how tasty it is, I also love how easy this is to make; unlike a lot of chutney recipes there is very little chopping to do!

JUST EXCELLENT!!! Easy to make & sooooooooooo delicious!!!

Incredibly easy to make and wonderfully sweet and tart at the same time. A great bonus to cooking this dish is that it makes the whole house smell wonderfully fragrant!

Yikes, the taste of vinegar was overwhelming! Will not be making again.

I made this with just 2 Tbsp of vinegar and it was still wayyyy too strong. I think I will try it again without the vinegar and maybe a little more sugar. My mother-in-law really liked it though.

This recipe is amazing! It was the highlight of my Thanksgiving plate! Highly recommended -- but I also reduced the vinegar and thought it superb!

I usually dislike the flavour of cranberries, but I love this recipe! That works out quite well, because I didn't feel right about making Thanksgiving dinner without cranberry sauce. It not only tastes great but also smells delicious when it's cooking.

Really like the blend of flavors. We did cut back on the cider vinegar to 1/8c. My husband wants to cut the cranberries & raisins some before cooking next time.

Very good but I'll cut back the vinegar next time.

My daughter and I made this for Thanksgiving, and it was a big hit! I made a few adjustments though, I decreased the vinegar to 2 tablespoons, substituted Splenda for the sugar and used 3 apples instead of 2 (it made it thicker). Another great recipe!

Excellent! My family loved it!

This gets better daily. I'll never serve plain cranberry again.

Great recipe! i definatly recommend this one. This is my first time trying a sauce like this and everyone loved it. Great on turkey! Thanks for sharing this recipe!

I've used this recipe for a couple of years now with great success. I've passed this recipe to family and friends we all have stopped buying cranberry sauce in the can! The only change I make is to reduce the vinegar to a couple of tablespoons. I've used both apples and/or pears with great results.

Delicious !! So much better than the canned stuff. I make this recipe as is - perfect already. Great on turkey, ham or chicken. Also, makes the whole house smell great while its cooking !!

This has got some character. It is not the sickly sweet normal thanksgiving side. It is complex in flavor and compliments the turkey well. Great with steak as well. We also used the leftovers for brie and crackers for a wine filled night.

Even the non-craberry eaters at my table enjoyed this dish. Next time I make it, I would increase the sugar a small amount and decrease the vinegar. The vinegar seemed a bit overpowering to me.

The anti-vinegar people here are missing the point. This is cranberry chutney, not Ocean Spray canned cranberry jelly. There are most likely other recipes here like the way I make it, but, here I go: Saute 1/2 cup of onion for a while, throw in some garlic when the onion is soft, then proceed with the recipe. You can do without the apples and raisins as far as I'm concerned. I used 3/4 c. packed brown sugar and rice wine vinegar. I like adding orange jest. I just used 1 tsp. of ground ginger, instead of all the other spices. Grated fresh ginger would be very good. In fact, if you want it really orange-y, replace the water with orange juice.

This recipe was wonderful with Thanksgiving dinner. I did make some changes that made it even better. I reduced the ving. to 2 tblsp. and added 1/2 cup of light brown sugar. It turned out so good that everyone wanted to take some home, I had to triple the recipe so I had enough to give my relatives with the Thanksgiving left overs. I will be making this a lot!

Omitted the raisins, added 1/4 cup brown sugar, and reduced the cider vinegar to 3 tablespoons. Everyone loved it.

If you are looking for something other than the standard cranberry sauce, try this recipe. This is the best cranberry chutney I have had, sweet and tangy, it is a great change and I will definately make it again.

Wonderful alternative to the usual just-cranberry sauce. Our whole family enjoyed it. I think it is best served warm.

Great flavor! Loved it.

Made this for our church Thanksgiving Dinner. It got rave reviews. On average each person ate one-and-a-half portions (it was that good)! I added a little more sugar (to taste), bec. I knew the people who'd be eating it like sweeter than tart.

Love this. I left out most the vinegar. I found the first time I made it the vinegar was a little too bitter. The second time I made it I only put in a drop of vinegar, and it was much better.

Yummy. I upped the spices a bit but not much. Best after it's aged a few days.

AWESOME! I have never had cranberry chutney before and made it on request for thanksgiving this year and ... wow! Easy and fun (you get to watch the cranberries burst open as they cook) and a big hit.

Used balsamic instead of cider vinegar. DH and I really like, but I thought our Thanksgiving guests would miss the jellied version (the one shaped like the can). I was pleasantly surprised when everyone else liked it too, so five stars!

We searched the stores for chutney for a Christmas party to no avail. I finally looked here and got this great recipe! It is very easy to make. We served it with a block of cream cheese and Wheat Thins crackers. What an amazing taste combination! I'm glad I saved some at home because I've been enjoying some delicious snacks!

This was a great recipe! I received so many compliments at Thanksgiving. It is not exactly your "typical" cranberry sauce-- but with more complex flavors and textures, it is better! I did put less cider vinegar (about 3+ Tbl) and felt that even this amount was too much (I added more sugar to try and compensate.) Next time I will try just 2 Tbl. as many reviewers suggest. Also, I needed to simmer it for more than 10 min. to get the texture I was looking for (maybe more like 15-20 min.)

A new Thanksgiving favorite. It made a lot for us. It made it through two Thanksgiving dinners and I mixed leftovers with cream cheese to make a yummy cracker dip. Everyone who likes cranberries loved it.

This was great!!! I made it for Thanksgiving and my family loved it! It smells delicious while cooking. I added 1/4 chopped dried apricots and substituted the cider vinegar with orange juice.

Excellent! I loved it, and I don't even like cranberries!

This is AWESOME!!!!!!!

I had company and was stuck for an appetizer. I poured the chutney over cream cheese and served with crackers. It was a great hit!!

Just delicious! I used gala apples & cut down to 2tbl of acv as suggested. The galas were perfect since they are sweet so the flavor was just right...sweet & tart!

WONDERFUL We will have this again and again!

Good. Received compliments. I also reduced the vinegar to 2 tbsp and split the sugars by adding half white and half brown. I also added (1) grated orange rind. Still seemed a tad tart to me, but then I'm not really a fan of cranberries.

Awesome. I love vinegar, so the 1/2 cup was not too much for me. Goes great on all poultry, not just turkey!

Excellent departure from the usual canned cranberry sauce. This is now my family's favorite for the holidays. The sauce was perfect--thick enough to add to left-over turkey/cream cheese and cranberry sandwiches the next day! I added lemon juice and zest to the recipe which adds a citrusy zing to the already spicy blend. Hope you enjoy this recipe as much as I have--Christine L., thanks for sharing a wonderful recipe.

Very good, and it was fun to watch the cranberries pop! I reduced the apple cider to 2 Tbl., as suggested (good suggestion!!). Also, I didn't think there were enough apples, so I doubled them. Perfect! Thanks for the recipe!

We had a table of seven for Xmas dinner and I substituted this for the regular/plain cranberry sauce. Everyone loved it so much that there wasn't any left over. This will be a holiday tradition in our home for years to come.

Made this for Thanksgiving. It was actually quite good. I cut back on the vinegar, as recommended by several others. Am so glad I did - even with the cut back, it still had a slight vinegar taste. Others also suggested 1/4 cup brown sugar. I would not add that much as it was quite sweet. A little less vinegar and brown sugar would make it perfect! Regardless, it was very yummy! Even those who don't like the canned cranberry sauce really liked this. Thanks! Will definately make it again.

It made my house smell so awesome and it was so delicious and easy.

Fantastic recipe. This has become a Thanksgiving and Christmas tradition for three years now. Makes a great take-home gift for guests if you make it ahead of time and can it. I made two changes to this recipe - I substituted pure maple syrup for the sugar to add more depth and I added a Bosc pear as well as the apples (I omit the raisins. Texture is better without them).

Instructions are very easy to follow, It was a hit at my thanksgiving dinner.

YUM! Loved this so much am making it just for me! I disagree with those who said to cut back on the vinegar. Balsamic vinegar makes this chutney come alive. Don't be afraid! I've also thrown in chopped dried apricots or toasted pecans when raisins weren't on hand. For an INCREDIBLE taste sensation, try on Fage greek yogurt....beyond heaven.

I come from New England and this is better than store bought chutneys. AAA++++++