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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4 users found this review helpful

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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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3 users found this review helpful

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winifred

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Reviewed: Dec. 14, 2006

LOVED it!!

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1 user found this review helpful

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Jody

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Reviewed: Dec. 4, 2006

I just can't give this a higher rating. I did reduce the crystallized ginger to 1/2 of what the recipe called for, but it still overpowered the chutney after one day. I really wish I hadn't tried it at all.....quite an expensive disappointment.

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2 users found this review helpful

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Nov. 28, 2006

Served this at Thanksgiving and it got high marks. Great on a turkey sandwich with a bit of mayo & lettuce.

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Bonnie

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Reviewed: Nov. 27, 2006

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!

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14 users found this review helpful

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Marigat

Cooking Level: Expert

Living In: Port Washington, Wisconsin, USA

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Reviewed: Nov. 24, 2006

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!

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50 users found this review helpful

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SairajB

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 24, 2006

It had more kick to it(from the ginger) when it was warm from the stove. It was still good several days later after sitting in the frig, but wasn't so spicy. The other fruits kept it from being so tart.

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3 users found this review helpful

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Mrs D

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2006

this is a wonderful recipe! It is not too sweet, but a great mix of spice, sweet and sour. I loved it!

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Tania

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Reviewed: Nov. 20, 2006

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.

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LZJOYCE

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Reviewed: Nov. 6, 2006

Outstanding!!

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2 users found this review helpful

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TIFFANYMOWRY

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Reviewed: Jan. 1, 2006

This is excellent. It is now our favorite.

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3 users found this review helpful

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jabobartz

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Reviewed: Dec. 6, 2005

Did not have crystallized ginger. I used ground ginger. I'm sure it would have made a difference. It still was a very nice recipe. Thanks for sharing.

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4 users found this review helpful

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Jennifer : )

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Nov. 28, 2005

A Huge Hit. - Will surely make again

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Joanna

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Nov. 28, 2005

Left out the apricots and added about a teaspoon of red pepper flakes. Absolutely delicious. Much better than any other cranberry chutney/salad/etc. I've ever had. This will be a permanent addition to my holiday menus.

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9 users found this review helpful

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Erin K.

Cooking Level: Intermediate

Home Town: Flower Mound, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 25, 2005

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!!

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CONBRET

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Reviewed: Nov. 28, 2004

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.

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62 users found this review helpful

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Jan L.

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Reviewed: Nov. 30, 2000

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.

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41 users found this review helpful

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laursula

Cooking Level: Beginning

Living In: Mesa, Arizona, USA

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Reviewed: Nov. 25, 2000

Everyone loved it! I added more sugar than called for because we like a sweet sauce. It was very tangy, but not as spicy as I expected. Even the kids loved it. A very different taste.

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SUEKNU

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Spicy Cranberry Chutney

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