Reviewed: Nov. 24, 2009

Not only does this taste heavenly, it makes the house smell wonderful when you cook it. Thank you so much for this recipe.

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Carol

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Reviewed: Nov. 16, 2009

I'm a vegan so I served this with smoked tempeh and it was AWESOME. It would be a perfect entree for a vegan Thanksgiving celebration. I am not a big fan of cooked fruit, but something possessed me to buy fresh, local, organic cranberries when I saw them at the store. I'm so glad that I came across this recipe and I wouldn't change a thing (except that I briefly processed the berries prior to cooking, rather than cooking them whole).

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smallu

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 6, 2009

I made this last Thanksgiving and impressed my entire family. I had never made a chutney before, but this was easy and really good. This chutney is sweet, tart, spicy and delicious. I will be making this every year on Turkey Day.

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Monica

Cooking Level: Intermediate

Home Town: Richfield, Minnesota, USA

Living In: Duluth, Minnesota, USA

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Reviewed: Mar. 15, 2009

Made Thanksgiving 2008 - Some guests totally raved about it saying it was the BEST but most of MY FAMILY did not care for it.

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ForeverTERESA

Cooking Level: Intermediate

Home Town: Indian Rocks Beach, Florida, USA

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Reviewed: Dec. 31, 2008

Delicious! I actually cut back on the sugars by about half, and my family said it was just perfect. I served it on the Actually Delicious Turkey burgers, and added about 3 TBSP of the chutney to the meat mixture. Had a time keeping my daughter out of it before dinner! I will definitely make this again!!!

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frostybean

Cooking Level: Expert

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Reviewed: Dec. 28, 2008

Everyone at Thanksgiving raved about this 'cranberry sauce'. I'd definately make it again, as is.

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p3ngu1n

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Reviewed: Dec. 6, 2008

Yummy! Didn't add the celery and onions. Used oj instead of water. Wasn't exact with the spices. I will definitely use this recipe again. It was a favorite at Thanksgiving - no leftovers, and several requests for the recipe.

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zee5

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Reviewed: Dec. 2, 2008

Made as directed. My husband wouldn't eat it because he could taste the onions. I think next time I will omit onions for him and it will still be excellent.

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Pam A.

Cooking Level: Intermediate

Home Town: Blowing Rock, North Carolina, USA

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Reviewed: Nov. 20, 2008

I made this according to the recipe and wouldn't change a thing. The onion and celery add complexity to the overall flavor which sets this cranberry condiment apart from similar recipes. Thank you for sharing this!

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MCINTYRE6

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Reviewed: Nov. 14, 2008

Really, Really Good!! BUT... I think it works best as a cranberry sauce. I was looking for an actual chutney to serve as an appetizer and this was a little too over the top alone. I DO think it will be great with Thanksgiving dinner & I will definately on making it again!! UPDATE: OK so my bad!! It really does need to sit over night to chill and firm up a little. Next day = 5 Stars!! YUM-O

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Nov. 2, 2008

Delicious. Wouldn't change anything!

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H

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Reviewed: Dec. 27, 2007

Very good. I did leave out the onion and celery though. Next time I will only make half as it makes quite a bit.

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sizzlinhotmomma

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Dec. 11, 2007

I just made this to serve with rosemary chicken the other night. It is delicious, different and so lovely with poultry. Will make again. I did as written. Don't be afraid of the minced onions and celery. It is a wonderful flavor and balance. You will love it.

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hisdrinkoffering

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Reviewed: Nov. 25, 2007

I made this for Thanksgiving this year and it was by FAR the best Cranberry Sauce I ever had. As I was making it for the holiday I thought I would go for more sweet, and less savory, so I skipped the onion and celery. But I followed everything else to the letter. The cloves & fresh ginger were a wonderful addition! Thank you so much for the recipe. I will use it every year

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