Cranberry Chutney I Recipe -
Cranberry Chutney I Recipe

Cranberry Chutney I

Recipe by  

"Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins. Originally submitted to"

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Ingredients Edit and Save

Original recipe makes 2 -1/2 cups Change Servings


  1. In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
  2. Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2007

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!

Most Helpful Critical Review
Apr 14, 2010

This was ok. Thought it called for too much vinager. If I make it again I will use a lot less.

Aug 01, 2006

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!

Nov 23, 2005

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. ~ Cheers

Aug 02, 2005

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!

Nov 30, 2008

This is really good. I too reduced the vinegar to 2 tbsp. I also added zest of 1 navel orange and the juice. Excellent!

Nov 14, 2002

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.

Nov 22, 2007

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!


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  • Calories
  • 52 kcal
  • 3%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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