Recipe by Vanessa Greaves
"This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God."
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packed brown sugar
minced fresh ginger root
chopped Granny Smith apple
finely chopped celery
I made this according to the recipe and wouldn't change a thing. The onion and celery add complexity to the overall flavor which sets this cranberry condiment apart from similar recipes. Thank you for sharing this!
Made Thanksgiving 2008 - Some guests totally raved about it saying it was the BEST but most of MY FAMILY did not care for it.
Really, Really Good!! BUT... I think it works best as a cranberry sauce. I was looking for an actual chutney to serve as an appetizer and this was a little too over the top alone. I DO think it will be great with Thanksgiving dinner & I will definately on making it again!!
UPDATE: OK so my bad!! It really does need to sit over night to chill and firm up a little. Next day = 5 Stars!! YUM-O
A nice change from "your usual cranberry sauce". I found it works best with sweet white onions, and I cut the sugar in half, which came out just right for my taste. To reduce the "sharp" onion taste (if you are concerned about the onions), a little more work is required: start roasting the onions in about 1 teaspoon of oil first in the pot, then, when the onions are light golden brown, add the white sugar and lightly caramelize. Then add the water and the other ingredients as the original recipe calls for. That way, the onions release their full sweetness, while the edge is taken off. I also think, adding about 1/8 to 1/4 teaspoon of ground coriander would spice it up a bit, but I have not tried that yet myself.
Wow!!! This is great stuff!!! With fresh cranberries in hand I started searching for the perfect recipe and I believe this is it. I almost skipped over it because of the onions and celery, but I am so glad I took a chance.The flavor and texture is wonderful. The only things I changed is that I didn't have fresh ginger and had to use powered and instead of water I used orange juice to add a bit more flavor and I love nuts so I threw in 3/4 c. of pecans. I will be making this as long as I can get my hands on fresh cranberries. Thank you for this flavorful chutney.
I just made this to serve with rosemary chicken the other night. It is delicious, different and so lovely with poultry. Will make again. I did as written. Don't be afraid of the minced onions and celery. It is a wonderful flavor and balance. You will love it.
I made this for Thanksgiving this year and it was by FAR the best Cranberry Sauce I ever had. As I was making it for the holiday I thought I would go for more sweet, and less savory, so I skipped the onion and celery. But I followed everything else to the letter. The cloves & fresh ginger were a wonderful addition! Thank you so much for the recipe. I will use it every year
Very good. I did leave out the onion and celery though. Next time I will only make half as it makes quite a bit.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry, Apple, and Fresh Ginger Chutney
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 2
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