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kmsulecki

Member since Nov 2010

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Reviewed Spicy Cranberry Chutney

Nov 22, 2010 in Food Network Community Toolbox on Food Network

Just made this recipe and I can say for sure that if you don't put in all 8 cups your chutney will be too watery. 8 cups isn't as much as you think, especially as the berries cook down. I used 2 jalapenoes, seeds removed, but I wish I had used 3. I don't really get much heat so next time I make this I will add at least three. Word of caution, use...

Reviewed Spicy Cranberry Chutney

Nov 22, 2010 in Food Network Community Toolbox on Food Network

Just made this recipe and I can say for sure that if you don't put in all 8 cups your chutney will be too watery. 8 cups isn't as much as you think, especially as the berries cook down. I used 2 jalapenoes, seeded and deveined, but I wish I had used 3. I don't really get much heat so next time I make this I will add at least three. Word of caution,...

Reviewed Spicy Cranberry Chutney

Nov 22, 2010 in Food Network Community Toolbox on Food Network

Just made this recipe and I can say for sure that if you don't put in all 8 cups your chutney will be too watery. 8 cups isn't as much as you think, especially as the berries cook down. I used 2 jalapenoes, seeded and deveined, but I wish I had used 3. I don't really get much heat so next time I make this I will add at least three. Word of caution,...

Reviewed Spicy Cranberry Chutney

Nov 17, 2010 in Food Network Community Toolbox on Food Network

I wondered about the 8 cups too, but I've never cooked cranberries before. Maybe when they cook they break down and a lot of the moisture evaporates reducing the volume? You are supposed to simmer for 40 to 50 minutes after all. Anybody know? Otherwise, I'm excited to try it!

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