[RECIPE] Cranberry Chutney

There’s nothing wrong with the simplicity of a plain old sweet-tart cranberry sauce made with back-of-the-bag instructions, but sometimes we want more. To create a more complexly flavored sauce, we looked to Indian chutneys. Adding vinegar, aromatics, and

  • Makes about 3 cups
  • If using frozen cranberries, thaw them before cooking.


  • 1teaspoon vegetable oil
  • 1 shallot, minced
  • 2teaspoons finely grated fresh ginger
  • 1/2teaspoon salt
  • 2/3cup water
  • 1/4cup cider vinegar
  • 1cup packed brown sugar
  • 12ounces (3 cups) fresh or frozen cranberries
  • 2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
  • 1/3cup minced crystalized ginger

How to Cook


  • 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 refrigerated for up to 3 days.)

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