Cranberry Chutney with Apple and Crystallized Ginger

• servings: 12 servings

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

Directions

Recipe Instructions

If using frozen cranberries, thaw them before cooking.

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.

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.

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 refrigerated for up to 3 days.)

Test Kitchen Techniques

Nutrition

• Calories: 110
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Cholesterol: 0 miligrams
• Sodium: 105 miligrams
• Total Carbohydrate: 25 g
• Total Sugars: 22 g
• Protein: 0 g