Torta Sbriciolata Ricotta e Chioccolato, which translates to “crumbled cake with ricotta and chocolate,” was created by Nino, my husband’s Italian cousin, while he was in town from Chioggia. The name of my rendition is “Cannoli Crumb Pie” because it’s a mouthful. It can be made so quickly and simply. My family is a big fan!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 48 |
| Yield: | 3 cups |
Ingredients
- 2 cups fresh cranberries
- 2 cups white sugar
- 3 tablespoons water, or more as needed
- 1 large Granny Smith apple – peeled, cored and chopped
- 2 stalks celery, finely chopped
- 1 tablespoon grated orange zest
- 1 cup fresh orange juice
- ¼ cup pecans (Optional)
- 1 cup golden raisins
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 pinch salt, or to taste
Instructions
- Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.
- This will store nicely for up to 3 weeks in the fridge in a tightly covered container. Easily reheated in microwave; just be sure to cover loosely.
Reviews
This is a great and easy recipe. Like others I reduced the sugar by half. I also added a bit of chopped Jalapeno pepper and cayenne to spice it up a tad.
I have tried a lot of Cranberry Sauce, Relish and Chutney recipes and this is my favorite. I thought the celery sounded strange but its perfect… and the apple as well. This will be my go to Chutney. Thanks for sharing.
I grew up with Cranberry Sauce with Christmas dinner. Rather plain but I knew of nothing more. Throw in new levels of flavours and call it chutney and you have a great side for your Christmas dinner table. Try it.
Absolutely Delicious! My Husband loves this recipe! It’s an absolute staple for Thanksgiving in our home!
Been making it for years for Christmas dinner. Always a hit!
I have been looking for a good cranberry recipe for years and this is definitely it! I made it last Thanksgiving and got two requests to make it again this year. I added cinnamon to really give it a Christmas taste and smell.
I decreased the sugar by 1/2 C . Be sure to increase this recipe by 1/2 or double it; everyone loved it!
Loved this!!! Not everyone in my family like cranberries and I ended up with leftovers. I made this and WOW!!! it was fantastic! I ended up using as a sauce for pork and chicken. I also replaced my red pepper jelly with it and it was amazing with brie and crackers!
People that don’t like cranberries will love this! I use it to do a stuffed pork tenderloin for Christmas dinner turned out fabulous! The aroma it makes in your kitchen while preparing it makes your mouth water. Thanks for sharing ???
This was perfect on baked brie! I made it last year for a party and am about to make it this year. Yummy! Keep it all the same if you do it on brie.
I have made this chutney many times. Due to my family being diabetics I have experimented quite a lot. I use 6 leaves of stevia instead of sugar and use the top 50 Orange juice. I have a plant ,if you use the powder its about a 1/2 cup. Depending on how sweet you like it
Made this as my “try it” recipe for Thanksgiving dinner, asking for opinions. Everyone agreed it is a Keeper and it was one of the first to be requested for Christmas dinner. I took the advice to use only one cup sugar. Otherwise, I followed the original recipe. Thank you!
I made this last year for Thanksgiving, and I will again every year from now on.. I’ve recommended this recipe (and this site) to family and friends! 😀
I doubled the recipe for a large group but did not double the sugar based on other reviewers’ comments. Also, I’m diabetic so used stevia along with a little Truvia brown sugar to sweeten, which worked well. It was delicious! I’ll be making this again, thank you for the recipe!
Loved all the spicy flavor of this dish! I did follow others reviewers and cut the sugar in half. For me, it was perfectly sweet enough. My daughter could’t get enough of this and she doesn’t usually eat cranberry relish! This is excellent cold as well.
This is delicious! I didn’t want to waste anything so we used the whole bag of fresh cranberries and used bottled OJ and it still turned out great. A keeper! Oh, I also reduced the amount of sugar… Thank you for sharing!
Fantastic. Half the amount of sugar is plenty though.
I made this recipe for Thanksgiving and EVERYONE loved it. In fact I am making it again today for Christmas dinner by request. I used about half of the sugar as well and it turned out not overly sweet but not overly tart. I will probably make this every holiday now. Thank you for listing this recipe!
Loved this!
I’m testing some recipes for this years feast…….WOW is this good. I did cut the sugar in half and didn’t have any OJ in the house so substituted Tange. I can’t wait to have this with some smoked turkey and stuffing Don
Excellent sweet chutney. Almost finished cooking now, house smells amazing! Instead of cutting down sugar if you dont want it as sweet, simply add a little cranberry juice, or to be more like a true chutney add small amounts of apple cider vinegar towards the end of cooking to your preference. I add 1/4 cup red onion and a clove of garlic, also a little oriental 5 spice and cinnamon. about 4 or 5 good size oranges will give you the cup of juice and zest. Fresh ginger if possible. This is a delicious chutney recipe good for many uses, be creative! Going over brie stuffed chicken with prosciutto and wilted greens, yum!