CRANBERRY CHUTNEY WITH APPLE AND CRYSTALLIZED GINGER RECIPE

Cranberry Chutney with Apple and Crystallized Ginger Recipe image

Provided by á-24146

Number Of Ingredients 10

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1 tsp canola oil
1 shallot, minced
2 tsp finely grated fresh ginger
1/2 teaspoon salt
2/3 cup water
1/4 c cider vinegar
1 c packed brown sugar
12 ounces (3 cups) fresh or frozen cranberries (if using frozen, thaw before cooking)
2 Granny Smith apples, peeled, cored, and cut into 1/4 inch pieces
1/3 c minced crystallized giner

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, 1-2 minutes. 2. Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1 1/2 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 1 1/2 cups cranberries and crystallized ginger; continue to simmer, stirring occasionally, until just beginning to burst, 5-7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)