Name: Cranberry Chutney
Cook time: 10 min
Total time: 20 min
Yield: Makes about 2 cups
Ingredients: 5 shallots (6 oz), coarsely chopped; 1 1/2 tablespoons vegetable oil; 1 (12-oz) bag fresh or frozen cranberries; 2/3 cup sugar; 1/4 cup cider vinegar; 1 teaspoon minced garlic; 1 teaspoon minced peeled fresh ginger; 1/2 teaspoon salt; 1/2 teaspoon black pepper

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Cranberry Chutney

Cooks' note:

Chutney may be made 1 week ahead and chilled, covered.

Recipe information

Total Time
20 min
Yield
Makes about 2 cups

Ingredients

5 shallots (6 oz), coarsely chopped

1 1/2 tablespoons vegetable oil

1 (12-oz) bag fresh or frozen cranberries

2/3 cup sugar

1/4 cup cider vinegar

1 teaspoon minced garlic

1 teaspoon minced peeled fresh ginger

1/2 teaspoon salt

1/2 teaspoon black pepper

Preparation

Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Stir in remaining ingredients. Simmer, stirring occasionally, until berries just pop, 10 to 12 minutes, then cool.

TagsChutney Condiment Cranberry Berry Fruit Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Quick Easy 30 Minutes or Less Thanksgiving Gourmet

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