Reviewed: Nov. 8, 2009

As I make my Christmas gifts, I decided that this year they would be Spicy Cranberry Chutney. I tripled the quantities. I did cut down on the crystalized ginger by a tad, and did use orange juice instead of water. However, I did not have red pepper flakes, so used chilli flakes instead 1-1/2 tsp. It just comes through with a faint bite, but still has the sweet, sour tartness it deserves. Almonds kept coming to mind when making this chutney, and as almonds and cranberrys go very well together, and added 140g chunky almonds. I never tasted this recipe before changing it, so don't know how that is, but I can tell you....... this is good! I got 9 bottles, all sterilized out of this, I only hope that it preserves as good as jam.

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Lorna

Cooking Level: Expert

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Reviewed: Nov. 3, 2009

This is a delicious, unique, & fun alternative to the standard Thanksgiving cranberry sauce. I have made it several years in a row, & it is now a yearly tradition. My only changes: I easily double the amount of brown sugar & also add a 1/2 cup of white sugar; otherwise, it is very sour. I have never added the ginger, but I'm sure it is a nice addition

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funmom

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 14, 2009

It was nice to have fresh cranberry 'sauce' for a change! Tasty with a little kick.

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Amy

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Reviewed: Jan. 3, 2009

Wonderful recipe, but do not expect it to come out as this picture suggests. This wonderful effect (as you see it in the picture) can be achieved by threading your chunkier and/or heartier ingredients onto a simple series of kabob skewers held together in the middle of a molded tower of white rice. This will take nothing away from the taste but will still leave you with the photo-grand image you see in the picture here.

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Andy McKnight

Cooking Level: Expert

Home Town: Needham, Massachusetts, USA

Living In: Chestnut Hill, Massachusetts, USA

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Reviewed: Dec. 22, 2008

OMG! from someone who does not usually eat cranberry sauce, this was excellent. I did not use the pepper flakes, so it was not hot/spicy. The flavors all blended so well and I had no left overs because they were eating it all by itself. Thanks for a great recipe.

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teapotmom

Cooking Level: Expert

Home Town: Spring Valley, California, USA

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Reviewed: Nov. 27, 2008

This dish is really good, it has lots of flavor and is best if you like some spicy heat. The raisins and apricots are tasty and definitely cook the cranberries until they pop. I think I will incorporate it in a cheese ball with crackers or vanilla wafers.

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Amy

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Reviewed: Oct. 12, 2008

I made this up last night and it tastes divine! The only ginger I had was in a jar so I put a heaping teaspoon in. I think my family will be reqesting I make this from now on along with my day ahead pototoes! What have I done! LOL Thanks for this awesome, pretty treat.

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PMARTIN63

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Reviewed: Nov. 27, 2007

This recipe was awesome and was a hit at our Thanksgiving Dinner we had on Saturday. It was the first time I ever used fresh cranberries and won't be the last. The combination of apple, cranberry & ginger (along with the balance of ingredients) were well suited. I have already planned making this again to be included in my gift baskets to each of my family members.

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LEEPERLADY

Cooking Level: Expert

Home Town: Scarborough, Ontario, Canada

Living In: Richmond Hill, Ontario, Canada

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Reviewed: Nov. 27, 2007

I followed the recipe as written except for simmering for a longer time (approx. 20 minutes) and this was fantastic. I made the chutney the day before thanksgiving and reheated it right before dinner. Neither the ginger nor the pepper flakes were too strong. The balance of tangy, sweet, and spicy was just right. Thanks for sharing the recipe!

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DKBECK

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2007

Served this over baked Brie & was very good. Per other reviews, I decreased the ginger & couldn't taste it it, so next time I will make, as written.

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linda

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Reviewed: Nov. 22, 2007

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.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Nov. 21, 2007

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.

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esrubas

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Reviewed: Nov. 20, 2007

Just tested this recipe for this coming Thanksgiving and it is fantastic. I'm going to leave out the ginger and red pepper flakes because I want to make sure it's a dish that will make the majority of palettes at my dinner table happy! I'm sure it will.. Make sure to add a 1/4 cup of white sugar and cook covered for the first five minutes after adding the cranberries to allow some cranberries to pop.

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mikethedesigner

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Reviewed: Aug. 5, 2007

I'd have to say this was just so-so...and no one complimented it after trying it.

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Traci

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Jun. 26, 2007

Very good, great flavor, wonderful on our thanksgiving turkey

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ccsick

Cooking Level: Expert

Home Town: Boone, Iowa, USA

Living In: Malvern, Iowa, USA

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Reviewed: May 16, 2007

I made this for Thanksgiving dinner last year. It was the first time I ever WANTED to eat my turkey with cranberry sauce. This also made an EXCELLENT spread for leftover turkey sandwiches. This will be a new Thanksgiving tradition.

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KWHITNEY

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Reviewed: Apr. 29, 2007

Tasty, easy to make. A new Thanksgiving dinner favorite!

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cynikal1

Cooking Level: Intermediate

Living In: Arlington, Tennessee, USA

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Reviewed: Apr. 9, 2007

This was wonderful! Great with our Thanksgiving turkey. I used a little less pepper flakes since I made it in advance. Make sure you let the cranberries "pop" to get the full cranberry flavor mixed with everything.

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dulce

Cooking Level: Intermediate

Home Town: Canyon, Texas, USA

Living In: Amarillo, Texas, USA

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Reviewed: Dec. 15, 2006

I made this for Thanksgiving 06. There were guests who didn't even know what chutney was - they do now. There wern't any leftovers. This is a great addition to our dinner and will remain on the menu!

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winifred

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Reviewed: Dec. 14, 2006

LOVED it!!

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Jody

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Spicy Cranberry Chutney

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