Cranberry Chutney

Makes 8-10 servings


  • 1 tablespoon olive oil
  • 1/4 cup shallots, finely minced
  • 1 tablespoon fresh ginger, peeled and finely grated
  • 1 bag (12 ounces) fresh cranberries, rinsed and picked over
  • 1 cup sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon grated orange peel
  • course salt and ground pepper, to taste


In a large saucepan, heat oil over medium low. Add shallots and ginger, cook, stirring occasionally, until shallots are softened, about 5 minutes.

Add cranberries, sugar, vinegar, orange peel and 1 cup water; bring to a boil. Reduce heat and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10-15 minutes.

Season with salt and pepper. Let cool completely. Serve at room temperature or chilled. Can be stored in the refrigerator up to two weeks.

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