-
-
My review
Spicy Cranberry Chutney
Bea Gassman
"This is a delicious condiment full of chunky apples and apricots, zesty ginger, chewy raisins, and, of course, tart cranberries. Wonderful served on either hot or cold turkey."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 97 calsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- In a saucepan, combine apricots, brown sugar, raisins and water; bring to a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.
- Stir lemon juice, ginger and pepper flakes into the mixture before removing from heat. Serve chilled or at room temperature.
Nutrition Facts
Per Serving: 97 calories; 0.1 g fat; 25.3 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 6 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 7290 Ratings
-
-
-
-
-
Most helpful positive review
11/28/2004
I changed the recipe a bit based on previous reviews. I reduced the crystallized ginger by half (next time, I'll reduce it a little more), I omitted the red pepper flakes, and I added about 1...
Most helpful critical review
11/22/2007
Although this was nice and easy to make, and looked great on the table, I wasn't crazy about the flavor of this one...maybe I'm just not a cranberry chutney kinda girl.
Most helpful
Most positive
Least positive
Newest
11/28/2004
I changed the recipe a bit based on previous reviews. I reduced the crystallized ginger by half (next time, I'll reduce it a little more), I omitted the red pepper flakes, and I added about 1...
11/24/2006
This is absolutely wonderful! Very light and refreshing. I did take the advice of other reviewers: used orange juice instead of water, extended the cooking time until the cranberries burst, di...
11/30/2000
My 12-year old granddaughter made it with me and we both loved the recipe. A caution, however -- use less ginger because it grows stronger as time goes by. She liked it better without the peppe...
11/20/2006
This is a wonderful combo of piquant/sweet. Didn't have crystalized ginger; used about a teaspoon of pumpkin pie spice and 2 TBl. of balsamic vinegar. Reminds me of Autumn Chutney from Harry & D...
12/28/2008
This is exceptional and easy to prepare. I modified it slightly in two ways: 1) added 1 tsp salt to temper the sweetness and make it more a true chutney and 2)pureed 3/4 of the mixture to make i...
11/27/2006
Wonderful, very tart cranberry chutney and much better than the plain canned version! Crystallized ginger was not available, but one teaspoon of ground ginger is a more than adequate substitute....
11/25/2005
Very tasty!! I followed the directions but used crystalized ginger and only 1/8 tsp since I made it a few days ahead. Very good!!
12/2/2008
LOVE THIS! Only change I made (we all make changes even though we love a recipe!)...I use orange juice instead of water to boil cranberries and dried apricots. Just adds 1 more layer to the fla...