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Cranberry Chutney with Apple and Crystallized Ginger


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


This recipe, inspired by Indian chutneys, creates a more complexly flavored sauce than old sweet-tart cranberry sauce made with back-of-the-bag instructions. Adding vinegar, aromatics, and spices to slow-cooked cranberries and fruit yield a jammy relish with kick and savor.

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.)

Adapted from America's Test Kitchen

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