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"In our house, this chutney is a must-have for our Thanksgiving dinner. It also makes a great appetizer when spooned over cream cheese on Melba rounds." - Mary Ellen Gilbert, Franconia, New Hampshire
Nutritional Facts 1/4 cup equals 147 calories, 2 g fat (trace saturated fat), 0 cholesterol, 41 mg sodium, 32 g carbohydrate, 2 g fiber, 1 g protein.
Originally published as Cranberry-Apple Chutney in Taste of Home October/November 2010, p85
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Reviewed on Nov. 26, 2012 by Jennifer Charlton
I followed this recipe this exactly as instructed and it came out perfect. I had rave reviews from family and friends wo tried it. Its a keeper
Reviewed on Nov. 24, 2012 by navyaunt
This recipe is awesome. The only thing I did was omit the onions and the walnuts..This will be on my dinner table every year for the holidays.
Reviewed on Nov. 23, 2012 by LindaZ4
This will be a new Thanksgiving tradition! Added a tiny bit of orange zest ----- loved it.
Reviewed on Nov. 19, 2012 by germanycook
My first time to make chutney, and this recipe didn't dissapoint. The cranberry, apple, raisins and onion really went well together and it tasted incredible! It tastes awesome over pork roast and it froze very well too. Will be making this again next year for SURE!
Reviewed on Jan. 08, 2012 by aasher1
This was the 1st time I've made this recipe. I'm not a big raisin fan so replaced the raisins with chopped pineapple. It was awesome! I actually made 2 different recipes and, although they were both good, we liked this one best.
Reviewed on Nov. 19, 2011 by 25kevin
This is a fantastic and versatile chutney. I have also used it in my own version of the very popular baked brie appetizer.
Reviewed on Nov. 07, 2011 by deemom80
I made this last year for Thanksgiving and have gotten requests to make it again this year. It's very tasty!
Reviewed on Mar. 31, 2011 by jlsloan77
This chutney is fabulous. I make it with Splenda to reduce the calories and no one can tell. Everyone loves it. It freezes really well too.
Reviewed on Dec. 24, 2010 by turkey3341
it is awesome
Reviewed on Dec. 24, 2010 by Guyute_Pig
Excellent, I will cut the sugar in half next time.
Reviewed on Dec. 19, 2010 by reportertanya
This recipe smells great while it's cooking, and the apples really worked well with the cranberries. We let it sit overnight so the flavors could meld, and it tasted great on Thanksgiving!
Reviewed on Nov. 30, 2010 by wiscook
awesome, used on my turkey sandwich leftovers. Very good.
Reviewed on Nov. 29, 2010 by arsschultz
I love cranberry sauce and thought this to be a good recipe, boy was I wrong. No one liked it and if I were to think about making another cranberry sauce in the future, I will NOT be adding onion. Every bit I took, I could taste the onion and I don't think it goes well.
Reviewed on Nov. 27, 2010 by marciaoakley
My daughter made this for Thanksgiving. She also served some over cream cheese with crackers as an appetizer. It is really good!
Reviewed on Nov. 20, 2010 by mrstlt
yum!!! I made this for a pot luck at work and everyone really enjoyed it!!
Reviewed on Nov. 11, 2010 by Angblanch
I just made this recipe today for a holiday gathering with friends. I just had to taste is since it looked so good and smelled so good so I put a little on a chicken breast sandwich....wow...delicious..I will make it again for Thanksgiving and for Christmas and can't wait to try it on cream cheese as you suggested in the magazine. thanks for the addition to my favorite recipes collection.
Reviewed on Nov. 07, 2010 by bigbellybeffers
I served this at a summer Turkey dinner....cleaning out the freezer before winter....had so many requests for the recipe! Ran into a problem trying to get fresh or frozen cranberries out of season though, I just bought dried Craisins, hydrated them in water for 30 minutes, and worked like a charm!
Reviewed on Nov. 07, 2010 by 1michael
Excellent!
Reviewed on Oct. 13, 2010 by Frisian_girl
I wanted to do something different with cranberries for my Thanksgiving dinner and I thought I would try this. AMAZING taste for sure! Everyone should try this recipe.
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