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My review
Spicy Cranberry Chutney
80
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."
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Ingredients
50 m servings 97Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 7290 Ratings
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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.
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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...
11/21/2007
I thought this recipe was Fantastic and versatile. I served it over a brick of cream cheese with crackers. I thought the ginger was just right and loved the little kick from the pepper. I did ad...