Recipe By foodelicious
Rating
Published Oct 24th
Prep 15m Cook 15m Additional - Ready In 30m
Servings 8 servings Calories 224.4

This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.

Recipe Ingredients

  • 4 cups fresh cranberries
  • 1 cup raisins
  • ½ cup white sugar
  • ¾ cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon minced fresh ginger root
  • ¼ teaspoon ground cloves
  • 1 cup water
  • ½ cup minced onion
  • ½ cup chopped Granny Smith apple
  • ½ cup finely chopped celery

Cooking Directions

  1. 1 Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

Nutrition Facts

  • Calories 224.4
  • Carbohydrate 58.5 g
  • Fat 0.2 g
  • Fiber 4.1 g
  • Protein 1.1 g
  • Sodium 17 mg
  • Sugar 48.3 g

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Reviews

  1. This was a hit at our Thanksgiving meal. A very refreshing alternative to "typical" cranberry relish. I did not have celery so I added a little extra apple instead. Delicious! I may leave out the celery in the future because I'm not crazy about it anyway. Think I may add some walnuts instead. Yum!
  2. Wow!!! This is great stuff!!! With fresh cranberries in hand I started searching for the perfect recipe and I believe this is it. I almost skipped over it because of the onions and celery but I am so glad I took a chance.The flavor and texture is wonderful. The only things I changed is that - Read more ...
  3. A nice change from "your usual cranberry sauce". I found it works best with sweet white onions, and I cut the sugar in half, which came out just right for my taste. To reduce the "sharp" onion taste (if you are concerned about the onions), a little more work is required: start roasting the onions - Read more ...
  4. Made Thanksgiving 2008 - Some guests totally raved about it saying it was the BEST but most of MY FAMILY did not care for it.
  5. Delicious! I actually cut back on the sugars by about half and my family said it was just perfect. I served it on the Actually Delicious Turkey burgers and added about 3 TBSP of the chutney to the meat mixture. Had a time keeping my daughter out of it before dinner! I will definitely make - Read more ...
  6. I made this according to the recipe and wouldn't change a thing. The onion and celery add complexity to the overall flavor which sets this cranberry condiment apart from similar recipes. Thank you for sharing this!
  7. Really Really Good!! BUT... I think it works best as a cranberry sauce. I was looking for an actual chutney to serve as an appetizer and this was a little too over the top alone. I DO think it will be great with Thanksgiving dinner & I will definately on making it again!! UPDATE: OK - Read more ...
  8. Very good. I did leave out the onion and celery though. Next time I will only make half as it makes quite a bit.
  9. I just made this to serve with rosemary chicken the other night. It is delicious different and so lovely with poultry. Will make again. I did as written. Don't be afraid of the minced onions and celery. It is a wonderful flavor and balance. You will love it.
  10. I made this for Thanksgiving this year and it was by FAR the best Cranberry Sauce I ever had. As I was making it for the holiday I thought I would go for more sweet and less savory so I skipped the onion and celery. But I followed everything else to the letter. The cloves - Read more ...
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