Reviewed: Dec. 31, 2009

This was great @ Thanksgiving '09! If you use the vinegar you really do need to give it time to age. This recipe is reprinted here, on this site, with the same name, same ingredients, same submitter, and same description, but different reviews.

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Dec. 1, 2009

I loved this. I made it to accompany Breaded Pork Tenderloin from this site. I was out of raisins, but substituted chopped, dried apricots and loved the result. Thanks for a new keeper!

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Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Nov. 29, 2009

I did not like this chutney. It was very tart, almost bitter. Didn't like the cinnamon taste either.

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Reviewer:

momii

Reviewed: Nov. 26, 2009

excellent cranberry chutney. went with less sugar, about 1/4 cup, so it was quite tart, the way we like it.

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Reviewer:

Maria

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Nov. 4, 2009

This recipe is quite delicious. I made this last holiday season and it was a hit with myself and the wife. However, it was very spicy when originally made. It had a lot of bite once it was reduced. I sqouze some orange juice to balance the spicyness to our taste. I also used golden raisins as I prefered them.

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Reviewer:

slick

Reviewed: Nov. 2, 2009

Very good! I used half white sugar, half brown sugar, and cut the vinegar in half.

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Reviewer:

brooklynsurecooks

Cooking Level: Intermediate

Home Town: Topsfield, Massachusetts, USA

Living In: Brooklyn, New York, USA

Reviewed: Jan. 6, 2009

I HATE cranberries... but I LOVE this! I prefer it served hot rather than cold!

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Reviewer:

Sami Jo

Cooking Level: Intermediate

Home Town: Deer Park, Texas, USA

Reviewed: Dec. 18, 2008

This is the first time Ive ever made chutney.. it was sooo easy! I was looking for a chutney recipe to use with our brie at our family xmas dinner. I followed another reviewer's suggestion of cutting back on the cidar vinegar to 1/4 cup and adding 2 tbsp brown sugar. With a little chopped almonds on top..and heated up.. its to die for!!! Thanks for such a great and easy recipe.

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Reviewer:

heart

Reviewed: Nov. 30, 2008

This is really good. I too reduced the vinegar to 2 tbsp. I also added zest of 1 navel orange and the juice. Excellent!

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Reviewer:

LOOSENUP

Reviewed: Nov. 24, 2008

It's the only cranberry topping I've ever been able to enjoy. I wouldn't go a Thanksgiving without after having made it for a few years in a row, and it always gets rave reviews.

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