Recipe by CHRISTYJ
"Delightfully fragrant and spicy cranberry chutney. This is a wonderful dish for people who like new and different tastes. It's a nice departure from a traditional cranberry sauce."
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tomatoes - blanched, peeled and chopped
packed brown sugar
ground black pepper
I just made this as thanksgiving is coming up in just days, and I loved it so much I am not even bothering with buying the canned cranberry sauce this year. So good, I jarred it and gifted it to others...had to buy more cranberries and make a second batch! Thank You.
I stumbled upon this recipe while searching for a recipe for cranberry sauce and never having made my own chutney, I gave it a trial-sized whirl. This recipe is what is expected from a good chutney - a nice blend of sweet and sour with a little zing from some onion and spices. I simmered the cranberries and tomatoes down to a very thick spreadable consistency as I anticipated using it for leftover turkey sandwiches.... unfortunately it was sooo good spread on a pepperjack grilled cheese, it didn't even have the chance to make it to Thanksgiving... must make more, it's worth it.
I thought I'd try something different this year, and was trying out different recipes for the obligatory cranberry sauce with Thanksgiving dinner. Oh-my-gosh! I just loved this one. It's a beautiful clear color, not too sweet or tangy, but definitely just right. It's a great mixture of sweet, tart & tangy. I halved the recipe, as I said, I was trying them out (the only change I made was to use brown instead of golden raisins - because it was what I had on hand); but I'll probably make a full recipe soon, and give some as gifts. This is a keeper.
I am trying this recipe after buying a jar at the Blue Haring wine and specialty store in Tillamook, Or. My fiancee and I loved it so much thought we'd try to make our own. Will let you know how it goes over after our Christmas dinner.
I've made this recipe twice in the last five days--the first for Thanksgiving day, the second for the endless leftovers. The first time I made it, my pantry stocks forced me to make some alterations because I was unwilling to endure another trip to the grocery store the day before Thanksgiving. I ended up using nutmeg instead of clove and black raisins instead of golden. I must say, I loved this chutney! It had a spicy (not hot, mind, but spice-filled, if that makes sense) and rich flavor that screamed autumn. The second time I made it, I followed the recipe as stated. I wasn't certain I would like the second batch as much but I let it cool in the refrigerator over night and the flavors really developed. Indeed, I enjoyed the second batch as much the first. I did prefer the clove to the nutmeg but there was for me no demonstrable flavor difference between the different types of raisins; though, the golden raisins did provide a more visually pleasing contrast to the cranberries than the black. I choose this recipe over others because it was straight forward and there wasn't a lot of prep work involved (I loathe chopping). I'm glad I chose this recipe and I've no doubt I'll be making this chutney for years to come!
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Chutney II
Serving Size: 1/22 of a recipe
Servings Per Recipe: 22
Amount Per Serving
** Calories: 54
** Calories from Fat: < 1
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