12 Reviews

This was terrific and sooo easy to put together. Thanks for the recipe.

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Queen Dana November 27, 2009

I used the canned cranberries and this was very tasty. DH and I can't wait to use the left overs on a sandwich. I used half the sugar posted here. We are cutting down on sugar and I don't like using too much sugar substitute so this was perfect for us. It was a bit too different for the kids who were visting and missed the tradional cranberry sauce... next year I may do both. Thanks for sharing this tasty treat.

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Chef RZ Fan November 23, 2007

Great recipe! I used walnuts, as they seem to better retain integrity of crunch over pecans. I like that the "base" which is simple store-bought - just add these special additions. Thanks for posting! Next, I'll try to can this recipe, and will report results.

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Foggy Kitchen August 13, 2007

Considering I used canned cranberries, this was delicious and very easy! I will definitely make this again, but I believe I will use fresh cranberries next time. Thanks for sharing a great recipe!

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shimmerchk November 29, 2006

Wonderful! The aroma alone is worth a ten! What a terrific addition to our Thanksgiving table this weekend. We will be serving this along side the cranberry sauce. We love turkey and what is turkey without cranberries! Can't wait to try it on those turkey sandwiches. Used whole cranberry sauce and found the slow simmer had it done in just a touch over an hour. Thank you for posting this great tasting Chutney.

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Gerry October 06, 2006

Love it. Only used whole-berry sauce - didn't take that long to thicken. Thanks!

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pattikay in L.A. September 24, 2006

This was actually, to me, an extension of a the chutney, Garlicky Cranberry Chutney #80208 which I first heard mentioned on NPR by Susan Stamburg. I was a solid fan of that chutney but I am always up for new and this sounded very interesting. In my family, I had gotten a very solid following for the Garlicky Cranberry Chutney but all partakers agreed this was an improvement on an excellent cranberry side dish. Like Gay, I would like to hear more about how people start from scratch with cranberries since I love excuses to use the real thing. I just intuited that there wouldn't be enough sweetness to balance "real" cranberry. This cranberry chutney will liven up left over turkey sandwiches, too. I am not a huge fan of the bird, but I found myself eating turkey to have an excuse to eat the chutney.

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MollyJ November 25, 2005

Stella, this is to die for! Even my daughter, who is a very picky eater, loved it and my niece, who had Thanksgiving dinner with us, asked me to put some in a small container for her to take home. After eating this, I can never go back to plain old cranberry sauce. Thank you so much for sharing!

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Irmgard October 10, 2005

I too received a jar of this from a good friend - no fuss, no muss, great taste, so lucky me!! I'm especially happy with the low sugar quantity as my diabetic parents will be able to enjoy this with their Xmas turkey. Thanx Stella Mae & ER!

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CountryLady December 20, 2004

I was really anxious to try this because I am curious about Jafrey's recipes. This certainly has an interesting flavor that I like. My only problem was that I tried to adapt the recipe to use fresh cranberries and my chutney ended up too sour, so I had to do some last minute sugar adjustments. I love to hear someone's successful experience with fresh, because I would try again.

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Gay Gilmore December 06, 2004
Cranberry Chutney