Cranberry-Orange Ginger Chutney
Try this tangy condiment with roast turkey, pork, or chicken, or on breakfast toast.
Recipe by Cooking Light November 2006
Try this tangy condiment with roast turkey, pork, or chicken, or on breakfast toast.
This smelled and tasted just like BBQ sauce. The cranberry flavor did not come through hardly at all. I made this for Thanksgiving, and we ended up opening a can of the regular stuff. I would never make this again. Most of the batch ended up being thrown out. I made it exactly as directed.
very good but do prefer Cooking Light's "Basic Cranberry Sauce"; this is very tart and tangy so the other recipe is a little more flexible with certain dishes