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My review
Spiced Cranberry Apple Chutney
Kitchenkween
"The combination of fresh cranberries, Granny Smith apples, and spices makes for a lovely alternative to regular cranberry sauce. It is divine served over baked brie. This recipe has yielded many compliments, as I have given it as Christmas gifts in pretty jars or served at Thanksgiving dinner."
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Ingredients
1 h 15 m servings 52 calsOriginal recipe yields 48 servings (3 cups)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.
Footnotes
- Cook's Note:
- This will store nicely for up to 3 weeks in the fridge in a tightly covered container. Easily reheated in microwave; just be sure to cover loosely.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 52 calories; 0.4 g fat; 12.5 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
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Reviews
Read all reviews 2329 Ratings
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Most helpful positive review
1/18/2010
We had invited 7 people for Thanksgiving dinner and I made this Spiced Cranberry Chutney. Everyone just loved it and I had to write out the recipe a couple of times. Since then, I have made thi...
Most helpful critical review
12/1/2009
Overall a good recipe but too sweet. Next time I will cut the sugar in half.
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1/18/2010
We had invited 7 people for Thanksgiving dinner and I made this Spiced Cranberry Chutney. Everyone just loved it and I had to write out the recipe a couple of times. Since then, I have made thi...
12/1/2009
Overall a good recipe but too sweet. Next time I will cut the sugar in half.
12/6/2010
I cut the sugar in half, but this is AWESOME and a total keeper. While it cooked on the stove, the whole house smelled like Christmas.
12/1/2009
I took your advice and cut the sugar in half - it was delicious, also left out the pecans to make it lower in fat.
12/9/2010
Nice change of pace! I followed others' advice with cutting the sugar in half. It was plenty sweet enough.
9/17/2012
Excellent sweet chutney. Almost finished cooking now, house smells amazing! Instead of cutting down sugar if you dont want it as sweet, simply add a little cranberry juice, or to be more like a ...
12/1/2011
So delish - followed others suggestion and cut the sugar in half and it was still really sweet. Tried it with a pork tenderloin and the flavors complimented each other nicely. The next day I f...
12/26/2011
For Christmas, I put this on top of my baked brie appetizer with a little shaved cocoanut sprinkled on top to give it a festive snowflake flair. My family raved about it, and said it was delicio...