Recipe by Christine L.
"Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins. Originally submitted to ThanksgivingRecipe.com."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (12 ounce) package
apples - peeled, cored and diced
This is an absoltely addictive chutney, with layers of flavor. I substitued craisins for raisins, and used two whole cinnamon sticks, 10 whole cloves, a nub of fresh ginger and a sprinkle of cayenne for heat. I also reduced the vinegar just slightly, but don't think that is necessary. Once the chutney sits and the flavors meld, the vinegar flavor really mellows out. I'm making another huge batch of this for Christmas gifts today!
This was ok. Thought it called for too much vinager. If I make it again I will use a lot less.
Ever since I came across this recipe a few years ago, I have used nothing else since. It's become a tradition to serve it. I do add 1/2 c. walnuts. Thanks for a really great recipe!
I have made this cranberry relish for 4 years now, with excellent results every time. I use the recipie as written, with fuji apples. The only thing different is that I simmer for much longer than 10 minutes. It's more like 20 minutes, and then I turn the heat off and mash it all together with a potato masher. It is heavenly! I just finished my Thanksgiving day batch just now. I may cheat and make a cold cut turkey sandwich just so that I can savor the warm sauce! Tomorrow it will be served at room temperature for all to enjoy.
I've never eaten cranberry "roll" or sauce, it just seemed yucky to me, but it was requested for Thanksgiving and this recipe seemed interesting. I loved it! I think it was the combination of fresh cranberries and apples with all the lovely spices! I couldn't wait to eat the leftover turkey with this and the house smelled wonderful. I only changed a couple of things...only 1/4 cup of cider vinegar, added 2 tablespoons of brown sugar and left out the raisins. This was YUMMY!
This is really good. I too reduced the vinegar to 2 tbsp. I also added zest of 1 navel orange and the juice. Excellent!
This is a good, interesting alternative to normal cranberry sauce. It's not very sweet, if you want that you might want to increase the sugar.
Everyone absolutely RAVED about this! It was so flavorful and the apple-cider vinegar gave it a nice twist (but I only used 1/3 cup). I loved that it wasn't just cranberries, the other fruits gave nice textures and the apples balanced out the tartness of the cranberries. I used whole cranberry sauce instead of fresh cranberries and it turned out fine, I just had to boil it down longer because of the extra fluid. Will definately be making this for future Thanksgivings!
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Chutney I
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 52
** Calories from Fat: < 1
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This cranberry chutney has bite and isn’t as sweet as most cranberry sauces.
Maple syrup and walnuts create an amazing cranberry sauce.
This easy cranberry sauce is flavored with orange juice. Enjoy!