CRANBERRY CHUTNEY WITH APPLE AND CRYSTALLIZED GINGER

CRANBERRY CHUTNEY WITH APPLE AND CRYSTALLIZED GINGER image

Categories Fruit

Yield 3 cups

Number Of Ingredients 10

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

Steps:

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.)