Recipe by Bea Gassman
"This is a delicious condiment full of chunky apples and apricots, zesty ginger, chewy raisins, and, of course, tart cranberries. Wonderful served on either hot or cold turkey."
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dried apricots, finely chopped
Granny Smith apple - peeled, cored and chopped
grated lemon zest
fresh lemon juice
chopped crystallized ginger
red pepper flakes
I changed the recipe a bit based on previous reviews.
I reduced the crystallized ginger by half (next time, I'll reduce it a little more), I omitted the red pepper flakes, and I added about 1/4 cup of sugar.
I needed to cook a little longer than instructed as I wanted more of the cranberries to pop.
Everyone who likes cranberries liked this recipe and I will use again.
Note: I found that the ginger intensified on the second day. Keep this in mind if you are making a day ahead.
Although this was nice and easy to make, and looked great on the table, I wasn't crazy about the flavor of this one...maybe I'm just not a cranberry chutney kinda girl.
This is absolutely wonderful! Very light and refreshing.
I did take the advice of other reviewers: used orange juice instead of water, extended the cooking time until the cranberries burst, didn't use the pepper flakes and cut the amount of crystalized ginger in half. I did, however, add some of the ginger syrup left over from making the crystalized ginger for a bit more kick. At the end of cooking, I also added some pomegranate seeds for a nice crunch. This went over so well on Thanksgiving, I had to make another batch the next day! Did I mention that it's fantastic over vanilla ice cream?
Many, many thanks, Bea, for a new family favorite!
My 12-year old granddaughter made it with me and we both loved the recipe. A caution, however -- use less ginger because it grows stronger as time goes by. She liked it better without the peppers.
This is a wonderful combo of piquant/sweet. Didn't have crystalized ginger; used about a teaspoon of pumpkin pie spice and 2 TBl. of balsamic vinegar. Reminds me of Autumn Chutney from Harry & David. If there is any leftover chutney; I'll be combining it with whipping cream to use as a sauce for pork tenderloin or chicken breasts served over wild rice. This is a gourmet meal in itself.
Wonderful, very tart cranberry chutney and much better than the plain canned version! Crystallized ginger was not available, but one teaspoon of ground ginger is a more than adequate substitute. This made enough to also fill a half pint jar and present to a friend who had invited us to dinner. It is great with ham!
Very tasty!! I followed the directions but used crystalized ginger and only 1/8 tsp since I made it a few days ahead. Very good!!
I thought this recipe was Fantastic and versatile. I served it over a brick of cream cheese with crackers. I thought the ginger was just right and loved the little kick from the pepper. I did add 1/4 cup of white sugar. It also goes well with pork chops.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Cranberry Chutney
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 97
** Calories from Fat: < 1
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