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Cranberry Chutney I

Rated as 4.58 out of 5 Stars

"Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins."
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Ingredients

servings 52
Original recipe yields 20 servings (2 -1/2 cups)

Directions

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  1. 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.
  2. 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.

Nutrition Facts


Per Serving: 52 calories; 0.1 13.4 0.2 0 1 Full nutrition

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Reviews

Read all reviews 221
  1. 261 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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. :(

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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...

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 ...

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 cay...

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 lefto...

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 ...

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!

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 ...

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 cid...

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. I...