Reviewed: Nov. 5, 2008

Very good! I made this today to practice for Thanksgiving Day. I try to make things at least once before company comes over and eats them and let me tell you, this chutney is going in my permanent holiday recipe album and I will serve this every Thanksgiving and Christmas from here on out. Wonderful flavor, beautiful color, and it smells soooo good while it's cooking. I will make another double batch to give as gifts too. Thank you for a new holiday tradition recipe for my family, Cheryl.

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ecolter

	Cooking Level: Expert Home Town: Fort Walton Beach, Florida, USA Living In: Manchester, Tennessee, USA
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Reviewed: Jan. 5, 2008

I thought it was pretty good, a little too sweet though. My guests thought it was way too sweet they said and that they don't see the reason for using cream cheese because the other flavors were so overpowering. I wouldn't make it again, although glad I did because I would like to find something like this to serve at christmas and new years next year.

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MCKUHN

	Cooking Level: Intermediate
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Reviewed: Jan. 3, 2008

I love love love this chutney. Over the holidays, I took it with crackers and cream cheese to all our parties/gatherings. One batch worked for 2 parties. Very good and flavorful, and makes the house smell just wonderful. Many people who tried it commented that they had never had anything like it, but they all loved it and asked for the recipe.

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CarolinaGirl


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Reviewed: Dec. 27, 2007

This was a huge hit at our family X-mas dinner... many compliments. I love the canned jelly ... but this chutney is on another level. Everyone was very impressed!

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Lins444

	Cooking Level: Expert
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Reviewed: Dec. 27, 2007

I was unable to find any fresh or frozen cranberries, so I used whole berry canned cranberry sauce as suggested by other reviewers. My guests looked at me a bit strangly when I told them what it was, but once they tasted it they were won over. The combination of the tart cranberry and cream cheese is really very tasty. This is a nice dish for something other than the usual.

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CHRISTINE32547


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Reviewed: Dec. 26, 2007

I also used Splenda for this recipe. It turned out great. I used Honey Crisp apples. It was a perfect compliment to both the turkey and pork roast I served.

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Bee On Thyme

	Cooking Level: Expert Home Town: Omaha, Nebraska, USA Living In: Bellevue, Nebraska, USA
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Reviewed: Dec. 24, 2007

I made this and my family loves it. I used Splenda instead of sugar and it was great! We love it used as a spread on bread on a turkey sandwich.

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BUFFY53


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Reviewed: Dec. 15, 2007

Delicious and easy. I made this for a Christmas party last week and served it over cream cheese with Toppers crackers. Everyone loved it. My best friend eats it all by itself! I'm making it again this week for a Secret Santa gift, it looks really pretty in a clear jar. Highly recommended!

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NYLass

	Cooking Level: Expert Home Town: Rochester, New York, USA
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Reviewed: Dec. 10, 2007

This is OMG good! I was out of apples, so used pears instead. I also put the ingredients in my little slow cooker, and let'er cook overnight on low. Today, I'm planning on using the leftovers in a basic quick bread recipe for a holiday bread. They are too good to compost! Enjoy!

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soapmommy


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Reviewed: Dec. 3, 2007

This was awesome. I made it for Thanksgiving instead of our usual cranberry jelly, and everyone went crazy for it. Leftovers were really good on turkey sandwiches or with cream cheese on crackers. I am definitely making again for Christmas! Super easy, really yummy, you won't be disappointed.

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CAROLYN BOIANI

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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Reviewed: Nov. 25, 2007

I served this at Thanksgiving over cream cheese with Triscuits. It was a HUGE hit. I'm definitely adding this to the regular holiday menu.

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H. Stukes


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Reviewed: Nov. 21, 2007

Thank you for this recipe! I just made this for tomorrow's Thanksgiving dinner! Wow! I can't wait to hear what my guests think, because it's so good I'll be resisting digging into it before the meal! I added one pear as one reviewer recommended, and I used Splenda's Mix of sugar/splenda. Other than that I followed the recipe exactly. I'm going to serve it as an appetizer with Whipped Cream Cheese on a gingersnap The cream cheese plays well against the tartness of cranberries, and I found a decorative gingersnap that is thin like a cracker that compliments the chutney nicely.

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Rose

	Living In: Manheim, Pennsylvania, USA
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Reviewed: Sep. 28, 2007

This one is simple and fast to make, but it looks and tastes like you spent lots of time on it. Really dresses up a holiday table. My husband and his brother are hooked on it. It also goes great with venison.

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Sharon Shieh


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Reviewed: Feb. 27, 2007

I loved this recipe and so did the guests at my holiday parties. The only change I made was that I used Craisins (dried cranberries) instead of fresh cranberries since they weren't available at the time and I reduced the sugar. It was so easy and very yummy!

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JANET


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Reviewed: Feb. 26, 2007

This was a hit @ my cooking clu, christmas and all the Holiday parties we attended! So easy and everyone loves it!

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Meg Barker


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Reviewed: Jan. 31, 2007

This was devoured at Christmas when served with cream cheese and crackers. The only changes I made were reducing the sugar by half and using canned whole cranberry jelly because I couldn't find fresh or frozen cranberries for whatever reason. I tripled the recipe - to use as gifts - and still thought it was a bit too sweet. Fantastic overall. Great as a condiment as well.

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K.Glavin

	Living In: Trumbull, Connecticut, USA
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Reviewed: Jan. 1, 2007

This was awesome - we ate it with turkey, ham and with some soft cheese on a wheat thin. I think I cooked mine a little longer than the picture with the recipe but it tasted so good! I'll never go back to canned cranberry sauce again. Highly recommend.

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mom7011


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