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.
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 1/4 cup of sugar. I needed to cook a little longer than instructed as I wanted more of the cranberries to pop. Everyone who likes cranberries liked this recipe and I will use again. Note: I found that the ginger intensified on the second day. Keep this in mind if you are making a day ahead.
Read MoreAlthough 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.
Read MoreI 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 1/4 cup of sugar. I needed to cook a little longer than instructed as I wanted more of the cranberries to pop. Everyone who likes cranberries liked this recipe and I will use again. Note: I found that the ginger intensified on the second day. Keep this in mind if you are making a day ahead.
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, didn't use the pepper flakes and cut the amount of crystalized ginger in half. I did, however, add some of the ginger syrup left over from making the crystalized ginger for a bit more kick. At the end of cooking, I also added some pomegranate seeds for a nice crunch. This went over so well on Thanksgiving, I had to make another batch the next day! Did I mention that it's fantastic over vanilla ice cream? Many, many thanks, Bea, for a new family favorite!
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 peppers.
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 & David. If there is any leftover chutney; I'll be combining it with whipping cream to use as a sauce for pork tenderloin or chicken breasts served over wild rice. This is a gourmet meal in itself.
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. This made enough to also fill a half pint jar and present to a friend who had invited us to dinner. It is great with ham!
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!!
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 add 1/4 cup of white sugar. It also goes well with pork chops.
Everyone loved it! I added more sugar than called for because we like a sweet sauce. It was very tangy, but not as spicy as I expected. Even the kids loved it. A very different taste.
Left out the apricots and added about a teaspoon of red pepper flakes. Absolutely delicious. Much better than any other cranberry chutney/salad/etc. I've ever had. This will be a permanent addition to my holiday menus.
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 it more suitable for spreading on crusty bread or crackers with herbed brie. It was a hit with my holiday guests and made an excellent gift for the neighbors.
Wow, this was amazing. It's the first time I ever made cranberry sauce. I did add a LOT more sugar! Everyone raved about it!
This recipe was awesome and was a hit at our Thanksgiving Dinner we had on Saturday. It was the first time I ever used fresh cranberries and won't be the last. The combination of apple, cranberry & ginger (along with the balance of ingredients) were well suited. I have already planned making this again to be included in my gift baskets to each of my family members.
I followed the recipe as written except for simmering for a longer time (approx. 20 minutes) and this was fantastic. I made the chutney the day before thanksgiving and reheated it right before dinner. Neither the ginger nor the pepper flakes were too strong. The balance of tangy, sweet, and spicy was just right. Thanks for sharing the recipe!
Served this over baked Brie & was very good. Per other reviews, I decreased the ginger & couldn't taste it it, so next time I will make, as written.
I made this up last night and it tastes divine! The only ginger I had was in a jar so I put a heaping teaspoon in. I think my family will be reqesting I make this from now on along with my day ahead pototoes! What have I done! LOL Thanks for this awesome, pretty treat.
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.
I added 4 times more red pepper flakes for an extra kick. No one complained that it was too spicy.
As I make my Christmas gifts, I decided that this year they would be Spicy Cranberry Chutney. I tripled the quantities. I did cut down on the crystalized ginger by a tad, and did use orange juice instead of water. However, I did not have red pepper flakes, so used chilli flakes instead 1-1/2 tsp. It just comes through with a faint bite, but still has the sweet, sour tartness it deserves. Almonds kept coming to mind when making this chutney, and as almonds and cranberrys go very well together, and added 140g chunky almonds. I never tasted this recipe before changing it, so don't know how that is, but I can tell you....... this is good! I got 9 bottles, all sterilized out of this, I only hope that it preserves as good as jam.
I made in my bread machine on the jam setting, and tossed in the ginger/lemon etc in when there was 3 minutes remaining and let it do all the work. Excellent!
Made this for a pre-Thanksgiving trial run and we really liked it. We love trying new, different things. Cooked it until the cranberries popped as others said in reviews. We'll be bringing it to the relatives' for Turkey Day!
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 flavor! I've also used dates instead of raisins.
Just tested this recipe for this coming Thanksgiving and it is fantastic. I'm going to leave out the ginger and red pepper flakes because I want to make sure it's a dish that will make the majority of palettes at my dinner table happy! I'm sure it will.. Make sure to add a 1/4 cup of white sugar and cook covered for the first five minutes after adding the cranberries to allow some cranberries to pop.
This got lots of compliments at Thanksgiving. The only thing I did differently was to cut back the red pepper flakes by 1/2 and I added some splenda.
Did not have crystallized ginger. I used ground ginger. I'm sure it would have made a difference. It still was a very nice recipe. Thanks for sharing.
Combined this with another chutney recipe I have. I didn't use an apple and I put in chili covered dried mango in place of the apricots. I also added some cider vinegar and chopped jalapenos.
This was wonderful! Great with our Thanksgiving turkey. I used a little less pepper flakes since I made it in advance. Make sure you let the cranberries "pop" to get the full cranberry flavor mixed with everything.
This is a delicious, unique, & fun alternative to the standard Thanksgiving cranberry sauce. I have made it several years in a row, & it is now a yearly tradition. My only changes: I easily double the amount of brown sugar & also add a 1/2 cup of white sugar; otherwise, it is very sour. I have never added the ginger, but I'm sure it is a nice addition
This definitely has some "zing"!! I served this throughout the 2008 holiday season to rave reviews from several dinner parties.
This is the best there ever was or could be. Tasty and colorful. I gave up on cooked cranberry sauce years ago and this is what I have been searching for since. Do not change one thing. Yum. Marnie
I made this for Thanksgiving dinner last year. It was the first time I ever WANTED to eat my turkey with cranberry sauce. This also made an EXCELLENT spread for leftover turkey sandwiches. This will be a new Thanksgiving tradition.
It had more kick to it(from the ginger) when it was warm from the stove. It was still good several days later after sitting in the frig, but wasn't so spicy. The other fruits kept it from being so tart.
Easy to make, great taste - better than any others I've made or sampled. Made with no changes or substitutions
OMG - is this delicious! I made this twice - once for Thanksgiving dinner and a second time to can and give as gifts. It is fantastic with brie, havarti or monterey jack cheese (I also made panini). My friends loved receiving jars for Christmas and have all said this is the BEST thing they've ever eaten.
Wonderful recipe, but do not expect it to come out as this picture suggests. This wonderful effect (as you see it in the picture) can be achieved by threading your chunkier and/or heartier ingredients onto a simple series of kabob skewers held together in the middle of a molded tower of white rice. This will take nothing away from the taste but will still leave you with the photo-grand image you see in the picture here.
OMG! from someone who does not usually eat cranberry sauce, this was excellent. I did not use the pepper flakes, so it was not hot/spicy. The flavors all blended so well and I had no left overs because they were eating it all by itself. Thanks for a great recipe.
I made this for Thanksgiving 06. There were guests who didn't even know what chutney was - they do now. There wern't any leftovers. This is a great addition to our dinner and will remain on the menu!
I just can't give this a higher rating. I did reduce the crystallized ginger to 1/2 of what the recipe called for, but it still overpowered the chutney after one day. I really wish I hadn't tried it at all.....quite an expensive disappointment.
this is a wonderful recipe! It is not too sweet, but a great mix of spice, sweet and sour. I loved it!
Served this at Thanksgiving and it got high marks. Great on a turkey sandwich with a bit of mayo & lettuce.
no one in my family really like this...too much ginger and no one liked how spicy it was. It was fun to cook! and the idea is nice. But it was a no for us.
My family loves this recipe. I don't like raisins, so I use dried cherries. It's great.
This dish is really good, it has lots of flavor and is best if you like some spicy heat. The raisins and apricots are tasty and definitely cook the cranberries until they pop. I think I will incorporate it in a cheese ball with crackers or vanilla wafers.
This is excellent. It is now our favorite.
I loved it . Not very difficult to make , and really unique tastes . Thanks for sharing
Very tasty! My mom made it with chipotle in adobo sauce and I prefer the red pepper flakes. Great on sandwiches!
Like others, I cut the ginger in half and used orange juice instead of water. I did not add sugar. I enjoyed it, but others found it a little overpowering. Would further reduce ginger next time as I made it a day before and had leftovers the day after and by then, the flavour had further intensified.
This is good but was a little too spicy for my taste. I think I'll cut back a bit on the red pepper next time.
Good, but I might add some diced jalapeno instead of the red pepper flakes. It didn't have as much kick as I was hoping for.
This is definitely a five star recipe. I usually do not change a recipe the first time I make it, however I did use orange juice instead of water. I made a double recipe to give as gifts with a wheel of brie and a sleeve of crackers. Everyone loves it! I also found the ginger to add a wonderful flavor as well as the little bit of heat from the pepper. Don't change this recipe except for the orange juice. Oh, I did cook it longer to make it thicker.
Dropped the ginger and pepper flakes. Used half of an orange for the zest and the juice. I'm making this on a Saturday before Thanksgiving so I didn't want the flavors of the pepper and ginger to overpower the taste by sitting for so many days. It tastes amazing! I let the cranberries burst. I may chop the apple into a finer dice next time. I covered with plastic and refrigerated it; should be awesome for a make-ahead dish!
I omitted the pepper and ginger. ( I'm not a fan of Ginger). I used less sugar. I added pinch of spice mixture consisting of cinnamon clove and nutmeg. Next time I will add slightly more apricot pieces .
This is my favorite recipe. I make this every year for both Thanksgiving and Christmas, and it's always a hit!
We loved this. I did use orange juice instead of water after reading other reviews. It was my only deviation In the ingredients. I diced up the ginger into small pieces & we thought the amount called for was perfect. We didn't think it was stronger the next day either. I also cooked the cranberries a little longer so that more popped. I'm taking this to our family Christmas party.
This sauce is so tangy, sweet, and spicy! My family loves it on meat, biscuits, and as a side for other veggies. plus it's so easy to make...I will be making it again!
I have a severe allergy to apricots, but I found that dried mangoes make an excellent substitute: color and texture are a near perfect match, and the flavor is close enough, especially considering the strong flavors of the cranberries and ginger. Other reviews suggested less ginger. I'll keep that in mind next time I make it.
Still have to cool, but the lemon s overwhelming. Would cut the lemon juice to 2Tblsp. Also added 1/2 tsp curry powder and kept the ginger unchanged. Didn't add extra sugar as others suggested. 1wk later- lemon flavor mellowed out but will still decrease amt.
This recipe is the BEST cranberry sauce recipe ever! The crystallized ginger and red pepper flakes, plus the delicious combination of fruit, makes this super flavorful. When I remember, I follow one of the suggestions in the reviews and switch out water for orange juice. Even with the water, though, the flavor is incredible.
I have made this recipe at least a couple dozen times. I make it during the holidays as gifts, and always well received. I didn't make any changes except I went a little light on the red pepper flakes.
I added a little extra brown sugar and used ground ginger. Still wonderful! served on Ritz crackers and cream cheese
Made it a few times. My husband does not like cranberry jellies whatsoever but this he is quite fond of. I followed the recipe and had no problem. I will continue to make it and serve it with turkey and it also works well with pork.
Not bad, but the amount of crystallized ginger made the recipe a little too gingery for us. It makes it a fairly pricey recipe.
