Reviewed: Jan. 7, 2008

For my family's Christmas dinner, this was a HUUUGE hit. I made a standing rib roast, and this chutney was just fabulous with the juicy beef. I have never heard so many "mmmm"s at the dinner table in my life!

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Reviewer:

Maya

Cooking Level: Expert

Home Town: Concord, California, USA

Living In: Lafayette, California, USA

Reviewed: Dec. 27, 2007

made this for Christmas dinner...I agree with another reviewer that cider vinegar was a bit over powering...will make again using a bit less next time.

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Reviewer:

my2boys

Reviewed: Nov. 21, 2007

Definitely reduce the amount of vinegar to about 2 Tbsp. The tanginess will mellow as it sits in the fridge but 2 Tbsp. is plenty. I omitted the raisins and added a peeled, diced apple. For the spices I used 1/4 tsp. pumpkin pie spice and 1/4 tsp. cinnamon and a dash of cloves. Pumpkin pie spice contains the spices listed and it's a little easier since it's all in one. I stirred in some chopped waluts just before serving. The result was really good. A bit different from traditional cranberry sauce. It will be really good on turkey sandwiches.

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Reviewer:

Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

Reviewed: Nov. 21, 2007

My family loves this. I get ordered to make it every Thanksgiving!

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Reviewer:

MEG1177

Reviewed: Mar. 26, 2007

This is a nice recipe with the exception of the vinegar. I followed the recipe to the letter - but next time I will either omit the vinegar and substitute some lemon juice, or cut the vinegar in half. Good base recipe though.

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Reviewer:

LAURAGEE

Reviewed: Jan. 29, 2007

so yummmy, I love this when it is hot, but it is good cold too!

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Reviewer:

ABIENEK

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Spring, Texas, USA

Reviewed: Dec. 5, 2006

Fabulous! I served this over baked brie and heard nothing but oohs and ahhs. I mixed some left over chutney in my bowl of oatmeal the next morning- definately something to try. Thanks for sharing! Will add this to my recipe collection.

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Reviewer:

SD,RD

Cooking Level: Expert

Living In: Jackson, Michigan, USA

Reviewed: Nov. 5, 2006

A very delicious cranberry sauce, and easy to make. I used a whole cinnamon stick instead of ground cinnamon, which I removed at the end, and also added a bit of nutmeg. Didn't have any raisins on hand so I just added more dried apricots. I also added only about 1/4 cup raspberry vinegar instead of the called for amount and added a bit more sugar, it turned out perfectly and was loved by all. This is definitely a keeper and I'll be making this again next time we have a roast dinner.

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Reviewer:

MissChievous

Cooking Level: Expert

Reviewed: Sep. 4, 2006

This was fantastic with a roast loin of pork. Very tasty, and sweet. Used it all week with other dishes as well. Easy to put together.

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Reviewer:

LARONE

Reviewed: Mar. 17, 2006

I made this to go with grilled pork tenderloin & it was a wonderful complement. Everyone loved it & I've made it several times again. The only thing I changed after the first time was to cut the vinegar to approximately half of what it calls for.

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