Spicy Cranberry Chutney Recipe Reviews - Allrecipes.com (Pg. 6)
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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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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Photo by Jan Lehmkuhl
Living In: Ash Grove, Missouri, USA

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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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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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