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Epicurious

Cranberry Chutney

4.4

(48)

Image may contain Fruit Plant Food and Raspberry
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

  1. 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.

TagsChutneyCondimentCranberryBerryFruitSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy30 Minutes or LessThanksgivingGourmet
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