So glad I found this recipe again. I lost my copy of the original magazine and this has always been a favorite. Taking it to a pot luck at work tomorrow.
good combination of tart and sweet. Very good!!Read More
I could not find dried tart cherries so I opted to use cherry-flavored dried cranberries, which was the only change that I made to the recipe. This was a big hit at Thanksgiving dinner yesterday and I will make again.Read More
Off to Trader Joe's for dried sour cherries, which will now be 8 years in a row. Like another reviewer, I've made this annually since the recipe was 1st published in Cooking Light. Fanstically easy and favorful, which is a blessing because you'll be making this a lot, trust me. I just need to have plenty of walnuts on hand, since I never fail to over-toast the 1st batch (easy mistake).Read More
This is easy and tastes great. I make several batches to eat during the holiday.Read More
I've been making this recipe for Thanksgiving and Christmas every year since it was first published in 2005 and it's always a hit! I adjusted the recipe slightly by simmering the cranberries for 20 minutes instead of 10, which produces a thicker sauce. I also preserve it and send it over seas to family - it travels well and is an excellent hand-made gift. This chutney is forever in my permanent recipe collection!Read More
I've made this recipe several times. Last year I even made a second batch AFTER Thanksgiving because we couldn't get enough of it. Yummm.Read More
This is now our family's cranberry sauce for holidays. Simply wonderful!Read More