Rating: 4.85 stars
110 Ratings
  • 5 star values: 98
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

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Nutrition Facts

224 calories; protein 1.1g; carbohydrates 58.5g; fat 0.2g; sodium 17mg. Full Nutrition
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Reviews (118)

Most helpful positive review

Rating: 5 stars
11/23/2010
A nice change from "your usual cranberry sauce". I found it works best with sweet white onions, and I cut the sugar in half, which came out just right for my taste. To reduce the "sharp" onion taste (if you are concerned about the onions), a little more work is required: start roasting the onions in about 1 teaspoon of oil first in the pot, then, when the onions are light golden brown, add the white sugar and lightly caramelize. Then add the water and the other ingredients as the original recipe calls for. That way, the onions release their full sweetness, while the edge is taken off. I also think, adding about 1/8 to 1/4 teaspoon of ground coriander would spice it up a bit, but I have not tried that yet myself. Read More
(39)

Most helpful critical review

Rating: 3 stars
03/16/2009
Made Thanksgiving 2008 - Some guests totally raved about it saying it was the BEST but most of MY FAMILY did not care for it. Read More
(6)
110 Ratings
  • 5 star values: 98
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/20/2008
I made this according to the recipe and wouldn't change a thing. The onion and celery add complexity to the overall flavor which sets this cranberry condiment apart from similar recipes. Thank you for sharing this! Read More
(41)
Rating: 5 stars
11/23/2010
A nice change from "your usual cranberry sauce". I found it works best with sweet white onions, and I cut the sugar in half, which came out just right for my taste. To reduce the "sharp" onion taste (if you are concerned about the onions), a little more work is required: start roasting the onions in about 1 teaspoon of oil first in the pot, then, when the onions are light golden brown, add the white sugar and lightly caramelize. Then add the water and the other ingredients as the original recipe calls for. That way, the onions release their full sweetness, while the edge is taken off. I also think, adding about 1/8 to 1/4 teaspoon of ground coriander would spice it up a bit, but I have not tried that yet myself. Read More
(39)
Rating: 5 stars
11/15/2008
Really, Really Good!! BUT... I think it works best as a cranberry sauce. I was looking for an actual chutney to serve as an appetizer and this was a little too over the top alone. I DO think it will be great with Thanksgiving dinner & I will definately on making it again!! UPDATE: OK so my bad!! It really does need to sit over night to chill and firm up a little. Next day = 5 Stars!! YUM-O Read More
(33)
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Rating: 5 stars
11/30/2010
Wow!!! This is great stuff!!! With fresh cranberries in hand I started searching for the perfect recipe and I believe this is it. I almost skipped over it because of the onions and celery but I am so glad I took a chance.The flavor and texture is wonderful. The only things I changed is that I didn't have fresh ginger and had to use powered and instead of water I used orange juice to add a bit more flavor and I love nuts so I threw in 3/4 c. of pecans. I will be making this as long as I can get my hands on fresh cranberries. Thank you for this flavorful chutney. Read More
(25)
Rating: 5 stars
12/11/2007
I just made this to serve with rosemary chicken the other night. It is delicious different and so lovely with poultry. Will make again. I did as written. Don't be afraid of the minced onions and celery. It is a wonderful flavor and balance. You will love it. Read More
(18)
Rating: 5 stars
11/25/2007
I made this for Thanksgiving this year and it was by FAR the best Cranberry Sauce I ever had. As I was making it for the holiday I thought I would go for more sweet and less savory so I skipped the onion and celery. But I followed everything else to the letter. The cloves & fresh ginger were a wonderful addition! Thank you so much for the recipe. I will use it every year Read More
(15)
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Rating: 5 stars
12/27/2007
Very good. I did leave out the onion and celery though. Next time I will only make half as it makes quite a bit. Read More
(10)
Rating: 5 stars
12/01/2010
This was a hit at our Thanksgiving meal. A very refreshing alternative to "typical" cranberry relish. I did not have celery so I added a little extra apple instead. Delicious! I may leave out the celery in the future because I'm not crazy about it anyway. Think I may add some walnuts instead. Yum! Read More
(8)
Rating: 5 stars
12/31/2008
Delicious! I actually cut back on the sugars by about half and my family said it was just perfect. I served it on the Actually Delicious Turkey burgers and added about 3 TBSP of the chutney to the meat mixture. Had a time keeping my daughter out of it before dinner! I will definitely make this again!!! Read More
(7)
Rating: 3 stars
03/16/2009
Made Thanksgiving 2008 - Some guests totally raved about it saying it was the BEST but most of MY FAMILY did not care for it. Read More
(6)