Spiced Cranberry Apple Chutney Recipe - Allrecipes.com
Spiced Cranberry Apple Chutney Recipe
  • READY IN hrs

Spiced Cranberry Apple Chutney

Recipe by  

"The combination of fresh cranberries, Granny Smith apples, and spices makes for a lovely alternative to regular cranberry sauce. It is divine served over baked brie. This recipe has yielded many compliments, as I have given it as Christmas gifts in pretty jars or served at Thanksgiving dinner."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.
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Footnotes

  • Cook's Note:
  • This will store nicely for up to 3 weeks in the fridge in a tightly covered container. Easily reheated in microwave; just be sure to cover loosely.
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Reviews More Reviews

Most Helpful Positive Review
Jan 19, 2010

We had invited 7 people for Thanksgiving dinner and I made this Spiced Cranberry Chutney. Everyone just loved it and I had to write out the recipe a couple of times. Since then, I have made this recipe twice and I can say this is a "no-fault" recipe. Try it -- you'll love it!

 
Most Helpful Critical Review
Dec 01, 2009

Overall a good recipe but too sweet. Next time I will cut the sugar in half.

 
Dec 09, 2010

I cut the sugar in half, but this is AWESOME and a total keeper. While it cooked on the stove, the whole house smelled like Christmas.

 
Dec 02, 2009

I took your advice and cut the sugar in half - it was delicious, also left out the pecans to make it lower in fat.

 
Dec 10, 2010

Nice change of pace! I followed others' advice with cutting the sugar in half. It was plenty sweet enough.

 
Sep 17, 2012

Excellent sweet chutney. Almost finished cooking now, house smells amazing! Instead of cutting down sugar if you dont want it as sweet, simply add a little cranberry juice, or to be more like a true chutney add small amounts of apple cider vinegar towards the end of cooking to your preference. I add 1/4 cup red onion and a clove of garlic, also a little oriental 5 spice and cinnamon. about 4 or 5 good size oranges will give you the cup of juice and zest. Fresh ginger if possible. This is a delicious chutney recipe good for many uses, be creative! Going over brie stuffed chicken with prosciutto and wilted greens, yum!

 
Dec 26, 2011

For Christmas, I put this on top of my baked brie appetizer with a little shaved cocoanut sprinkled on top to give it a festive snowflake flair. My family raved about it, and said it was delicious. Of course I had plenty left over to serve as a side dish. There was none left at the end of the meal. Thanks for sharing.

 
Dec 01, 2011

So delish - followed others suggestion and cut the sugar in half and it was still really sweet. Tried it with a pork tenderloin and the flavors complimented each other nicely. The next day I found my husband with a spoon in one hand and the bowl of leftovers in his other hand...a true sign that this is a 'keeper'.

 

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Nutrition

  • Calories
  • 52 kcal
  • 3%
  • Carbohydrates
  • 12.5 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 10 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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