Recipe by Jody
"The best cranberry sauce you will ever taste. Many spices make this delightful sauce the hit of any occasion."
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1 1/2 teaspoons
1 1/2 teaspoons
tart apple, peeled and diced
Loved this recipe! Everyone who has tried it loved it too! I made it for a gathering of 16 and another of 21, all the women wanted the recipe. Big hit. The only thing I changed was the amount of clove, I only used 1/4 tsp.
This chutney has a deep spicy almost exotic flavor unlike the bright fruity tart taste of traditional cranberry sauce. It's a nice change but the amount of cinnamon and spices, even though I like the flavor, felt like it left a coating on my tongue and tasted overcooked. My cranberries cooked in about 12 minutes and next time I make this I will cut back at least the cinnamon to 1.5 teaspoons (to start) and add the spices when I add the apples. I could see adding orange zest to this too. (recipe made for *RECIPE GROUP*).
way to much clove
I love this recipe. To add a little more zing, as if you needed it, line your bowl with cream cheese. I use my black bowl, and there is the black, white, and red in the center visual. It is beautiful and tasty! It's great to spread on crackers!
I used white grape juice in place of water. this is the best ive ever had. Im using it for jam because it thickened beautifully.
I will never use canned cranberry sauce again! Great recipe, easy and delicious. I adjusted the seasoning amounts as advised by other reviewers. I added orange juice and zest. Left out the cloves, because I didn't have any. I cooked the sauce about 12 minutes before adding the apple. Then another 5-8 minutes with the apple. I ate it with chicken salad for lunch. Keeper recipe!!!!!
I added orange zest and juice of one orange. After the chutney had cooked, I lightly smashed the apples with a potato masher. A better presentation , in my estimation!
I made this for Recipe Group. I cut the recipe in half but still used a whole apple. Because I mis-read the directions, I added the apple in at the beginning rather than the end of the cooking process. It still turned out great! We enjoyed the contrast of flavors; sweet, tart and spicy. I made it the day before Thanksgiving and enjoyed the flavor more after it sat in the fridge overnight. Visually, it was a very pretty addition to our Thanksgiving table.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 1
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