Cranberry Chutney with Apple and Crystallized Ginger

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Appears in Cook's Illustrated November/December 2011, America's Test Kitchen TV

For a standout sauce, we needed to do more than just fine-tune the sweet-tart classic.

SERVES10 to 12 (Makes about 3 cups)

TIME40 minutes, plus 1 hour cooling

has video

WHY THIS RECIPE WORKS

There’s nothing wrong with the simplicity of a plain old sweet-tart cranberry sauce made with back-of-the-bag instructions, but sometimes we want more. To create a more complexly flavored sauce, we looked to Indian chutneys. Adding vinegar,...

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