Reviewed: Jan. 2, 2012

Tastes like potpourri. I don't think the vinegar is necessary since the cranberries are already tart and the spices are overpowering. Maybe some cream cheese will mellow it out a little.

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Reviewer:

stankie

Reviewed: Dec. 21, 2011

Just made it and even hot it was amazing! Can not wait to serve it w/ brie for Christmas!!! Sub the cider vinegar for red wine and added 1/2 cup of walnuts. I only used 1/2 cup of sugar and 1T of honey.

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Reviewer:

ninner

Cooking Level: Intermediate

Reviewed: May 28, 2011

This was awesome. The reason I looked this up is I had a sandwich at a local deli that had this as a spread with smoked turkey, havarati cheese, and cream cheese on a great thick wheat bread. Delicious! Thanks for sharing so I can make my sandwich @ home now !!! :)

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Reviewer:

LOVE2COOK2

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

Reviewed: Dec. 10, 2010

This is a wonderfully fragrant and tangy chutney. It is especially good on a grilled turkey panini. I reduced the sugar by 1/4 cup, added about a tablespoon of honey and a few extra raisins which made it plenty sweet enough.

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Reviewer:

mmille

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 10, 2010

I made this as written but used apple cider instead of water. I added walnuts as suggested by another reviewer and a pinch of cayenne. I wasn't thrilled with the result that day, or even a few days later but a week or so later I ate this with brie and crackers and it mellowed out and blended wonderfully! I canned this using 8 oz jelly jars and a boiling water bath with a processing time of 10 minutes (per the Ball canning recommendations for a similar cranberry chutney recipe). The chopped apple loses some of its texture after canning but the recipe as a whole remains wonderful.

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Reviewer:

mountianbluebird

Cooking Level: Intermediate

Reviewed: Dec. 5, 2010

I made this instead of the "cranberry sauce in the shape of a can" that my family has every year. At first it was hard to get people to try it cause it was different. But once they did, they were hooked! I had NO leftovers and every one was asking for the recipe!! GREAT RECIPE!!!

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Reviewer:

Gnuts

Reviewed: Nov. 23, 2010

Soooo easy and yummy! good with creme cheese and crackers or on a turkey sandwich.

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Reviewer:

dirtbag chef

Reviewed: Apr. 13, 2010

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

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Reviewer:

misstanai

Reviewed: Dec. 31, 2009

This was great @ Thanksgiving '09! If you use the vinegar you really do need to give it time to age. This recipe is reprinted here, on this site, with the same name, same ingredients, same submitter, and same description, but different reviews.

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Dec. 1, 2009

I loved this. I made it to accompany Breaded Pork Tenderloin from this site. I was out of raisins, but substituted chopped, dried apricots and loved the result. Thanks for a new keeper!

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