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Cranberry Chutney with Apple and Crystallized Ginger


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  • 1 tsp canola oil
  • 1 shallot, minced
  • 2 tsp finely grated fresh ginger
  • 1/2 teaspoon salt
  • 2/3 cup water
  • 1/4 c cider vinegar
  • 1 c packed brown sugar
  • 12 ounces (3 cups) fresh or frozen cranberries (if using frozen, thaw before cooking)
  • 2 Granny Smith apples, peeled, cored, and cut into 1/4 inch pieces
  • 1/3 c minced crystallized giner


Servings 3


Step 1

1. Heat oil in medium saucepan over medium heat until just shimmering. Add shallot, fresh ginger, and salt; cook, stirring occasionally, until shallot has softened, 1-2 minutes.

2. Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1 1/2 cups cranberries and apples; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.

3. Add remaining 1 1/2 cups cranberries and crystallized ginger; continue to simmer, stirring occasionally, until just beginning to burst, 5-7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)

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