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 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.
Made this for Recipe Group...I thought this was very good! I only had 1 bag of cranberries, which was about 3 cups, so I adjusted the recipe accordingly (still used 1 apple). This does have a spiciness to it, but I thought it was nice w/ the tart cranberries. It's funny that Linda mentioned in her review about adding the orange zest, b/c that's what I did, and it was a nice compliment to the other flavors. I also liked the thickness of this, but, as Linda also mentioned, mine cooked in less time than stated, so keep an eye on it. We are 'canned' cranberry sauce people, but I had fun making this and would do so again. Thanks for sharing. :)
* 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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