Cranberry-Orange Ginger Chutney

Cranberry-Orange Ginger Chutney
Photo by Randy Mayor


  • ¼ cup fresh orange juice
  • ¼ teaspoon ground allspice
  • ½ cup minced shallots
  • 2 tablespoons cider vinegar
  • ½ cup sugar
  • ¼ teaspoon kosher salt
  • 1 teaspoon olive oil
  • + 2 more ingredients
    • 1 tablespoon finely chopped peeled fresh ginger
    • 2 cups fresh or frozen cranberries, thawed

Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally. Add juice, scraping pan to loosen browned bits. Add cranberries and remaining ingredients. Reduce heat; simmer 15 minutes or until slightly thickened. Cover and chil...

View full recipe at My Recipes


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