Cranberry, Apple and Ginger Chutney

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I've made this recipe for quite a few years now and it is a hit. The key is reducing the vinegar to about half as others have noted, making sure to use about 16 oz of cranberries, and adding orange juice in about the amount that you remove in vinegar. I've even added chopped walnuts to this and it great as well if you prefer that. 3 apples instead of 2 also seems to work well. Enjoy!

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I used 16 oz. cranberries and 1/3 cup vinegar and it came out nice and thick - not too tart and not too sweet. I used it on hamburgers!! and then put it over vanilla ice cream for dessert. Worked well.

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I read the reviews warning about the vinegar but instead of trying to adjust the measurements of the vinegar, I adjusted the amount of cranberries. The recipe says 10-16 oz; I used 16-18 oz. I'm not a cook by any stretch of imagination, but the dish came out perfectly. It was a delicious combination of sweet and tart and with fun texture.

The chutney enhanced the already moist, tasty turkey and was a big hit at my table. For dessert we had Aztec Hot Chocolate Pudding (chocolate, chili, rum, yum! and the chutney was a fruity topping, bringing out the chocolaty goodness.

I'm very glad I tried this! Now to figure out if it freezes well....

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I had high hopes for this recipe, however it was the shining failure of our Thanksgiving dinner. Beware the vinegar! I let it simmer for much longer than the suggested 30 minutes, and while it was texturally perfect, the vinegar would not reduce! It looked lovely, but that was about the only good thing I can say about it. I will not be making this again, but if you must, I would suggest cutting the amount of vinegar in half.

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I was so disappointed. I love Dave Lieberman and was looking forward to having something fab on my Thanksgiving table. It smelled like pickles and tasted like it, too. I don't know if I'm brave enough to try it again or not. Everyone turned their noses up and after dinner, it went straight to the garbage disposal. What a waste of time and money. I had to get out the old can of cranberry sauce. It was a beautiful looking dish, but oh, too vinegary.

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I used this recipe for Christmas last year and everyone loved it. Can't wait to use it for Thanksgiving this year too. Goes great with Turkey and Lamb.

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This will be a hit on Thanksgiving.

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Everyone loved this dish! I also added 1/2 cp. dried cranberries half way through the cooking process to add a bit more texture and squeezed the juice of one orange, just because it laying around. I'm sure it is not necessary. I had to substitute rice vinegar for the apple cider vinegar- it was all I had in house and- on the advice of the other reviewers, used less. Wonderful results. I'm bringing it to Christmas dinner. I ate this the next morning with turkey potato pancakes and will make this for years to come!

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I've never been real big on cranberries but I decided to give this one a try. It turned out to be the most astonishing and mouth watering addition to our Thanksgiving feast. A must add for those that want to get away from the traditional cranberry sauce.

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I took this to our family's Thanksgiving dinner and they all raved about it. It was SO good. I will never eat regular cranberry sauce again!