Cranberry Chutney with Apple and Crystallized Ginger
By kathryns
Makes about 3 cups. Sauce can be made and refrigerated up to 3 days ahead.
- 6
Ingredients
- 1 teaspoon vegetable oil
- 1 shallot, minced
- 2 teaspoons finely grated fresh ginger
- 1/2 teaspoon salt
- 2/3 cup water
- 1/4 cup cider vinegar
- 1 cup packed brown sugar
- 12 ounces (3 cups) fresh or frozen cranberries
- 2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
- 1/3 cup minced crystalized ginger
Preparation
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 to 2 minutes.
2. Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1½ 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 1½ cups cranberries and crystallized ginger; continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving. Sauce can be made and refrigerated up to 3 days ahead.
Makes about 3 cups