Spiced Stone Fruit Chutney

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This is an AMAZING substitute for standard ol' cranberry sauce. So delicious and easy. I made it at Thanksgiving and have been craving it ever since. I used my leftovers cold on greek yogurt and inside crepes, wonderful!

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Simple but outstanding. SOOOO much better than store-bought fruit chutney. Fresh, flavorful and, honestly, fool-proof. We enjoyed it for several rounds (the recipe makes enough for several people, keeping the leftovers for several days. Truly grateful for the recipe, will never "buy" fruit chutney again. Thank you!!

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This recipe is delicious! I make a batch and top some with my greek yogurt for breakfast

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I made this for dinner and was worried that my husband wouldn't like it, he hates cranberry sauce. I made it with no changes and it was absolutely wonderful. It was very easy and so different. My husband gobbled it up!

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Hope you don't mind Claire--took some liberties with the ingredients.I used dried apples, dried cranberries and apple cider in place of the apricots,cherries and pomegranate juice. I did use the pecans and chai tea bags. Marvelous and so easy.

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I loved this recipe! A strong flavor of spices and fruit, with very little work and few ingredients. I am really looking forward to getting some vanilla ice cream and using this as a topping on it!

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I also registered just to review this dish. it's fabulous. Different, full of flavor, goes with anything. I served it with pork chops on the grill. The next morning I had the rest over pancakes. And then I made it again and just kept it for nibbling. It's good on ice cream, as a yogurt topping and also atop a yogurt/granola parfait. This is SO versatile.

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This was a huge hit on my holiday dinner table! A few days later I used the leftovers to make a dessert crisp by adding 1 lb of unsweetened pitted dark cherries (frozen, not dried to the remaining chutney - no need to add any sugar or flour as the chutney is plenty sweet and thick enough to handle the extra fresh cherries - - then I just topped the whole thing with an oatmeal crumb topping and baked 'til it was golden and bubbly. This was a delightfully delicious way to make the best of holiday leftovers - my new year's guest loved it, too!

Also thought this would make a great glaze for a ham or pork roast if you pureed it and added a little cognac - I'll try that with my next round of leftover chutney which I will definitely be making again!!

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First of all, Claire Robinson is a wonderful addition to the food network. Her show is now my favorite - I have made a few of her recipes and they've all been hits.

This dish is so easy to make and is really delicious. I made it for a Christmas party and am making it for a new years party as well. It's sweet, it's tangy, it's very complex. I'm tempted to add some peach brandy but I'm afraid I'll ruin it!

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I made this as an accompaniment for a pork roast. So easy and delicious. I didn't have dried cherries, so i used cherry flavored dried cranberries instead. The leftovers are great on a ham or turkey sandwich. I'll definitely make this again.