Cranberry Chutney II Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 9, 2009
I just made this as thanksgiving is coming up in just days, and I loved it so much I am not even bothering with buying the canned cranberry sauce this year. So good, I jarred it and gifted it to others...had to buy more cranberries and make a second batch! Thank You.
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Cooking Level: Intermediate

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Reviewed: Nov. 20, 2010
I stumbled upon this recipe while searching for a recipe for cranberry sauce and never having made my own chutney, I gave it a trial-sized whirl. This recipe is what is expected from a good chutney - a nice blend of sweet and sour with a little zing from some onion and spices. I simmered the cranberries and tomatoes down to a very thick spreadable consistency as I anticipated using it for leftover turkey sandwiches.... unfortunately it was sooo good spread on a pepperjack grilled cheese, it didn't even have the chance to make it to Thanksgiving... must make more, it's worth it.
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Reviewed: Nov. 18, 2012
I thought I'd try something different this year, and was trying out different recipes for the obligatory cranberry sauce with Thanksgiving dinner. Oh-my-gosh! I just loved this one. It's a beautiful clear color, not too sweet or tangy, but definitely just right. It's a great mixture of sweet, tart & tangy. I halved the recipe, as I said, I was trying them out (the only change I made was to use brown instead of golden raisins - because it was what I had on hand); but I'll probably make a full recipe soon, and give some as gifts. This is a keeper.
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Cooking Level: Intermediate

Home Town: New Bern, North Carolina, USA

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Reviewed: Dec. 18, 2012
I am trying this recipe after buying a jar at the Blue Haring wine and specialty store in Tillamook, Or. My fiancee and I loved it so much thought we'd try to make our own. Will let you know how it goes over after our Christmas dinner.
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Cooking Level: Expert

Home Town: Downey, California, USA
Living In: Vancouver, Washington, USA

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Reviewed: Dec. 1, 2014
I've made this recipe twice in the last five days--the first for Thanksgiving day, the second for the endless leftovers. The first time I made it, my pantry stocks forced me to make some alterations because I was unwilling to endure another trip to the grocery store the day before Thanksgiving. I ended up using nutmeg instead of clove and black raisins instead of golden. I must say, I loved this chutney! It had a spicy (not hot, mind, but spice-filled, if that makes sense) and rich flavor that screamed autumn. The second time I made it, I followed the recipe as stated. I wasn't certain I would like the second batch as much but I let it cool in the refrigerator over night and the flavors really developed. Indeed, I enjoyed the second batch as much the first. I did prefer the clove to the nutmeg but there was for me no demonstrable flavor difference between the different types of raisins; though, the golden raisins did provide a more visually pleasing contrast to the cranberries than the black. I choose this recipe over others because it was straight forward and there wasn't a lot of prep work involved (I loathe chopping). I'm glad I chose this recipe and I've no doubt I'll be making this chutney for years to come!
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Cooking Level: Beginning

Home Town: Sacramento, California, USA
Living In: Riverside, California, USA

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