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.
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.
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.
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!!
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.
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.
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.
