Cranberry Chutney with Apple and Crystallized Ginger
"There’s nothing wrong with the simplicity of a plain old sweet-tart cranberry sauce made with back-of-the-bag instructions, but sometimes we want more. To create a more complexly flavored sauce, we looked to Indian chutneys. Adding vinegar, aromatics, and spices to slow-cooked cranberries and fruit yielded a jammy relish with kick and savor...."
INGREDIENTS
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If using frozen cranberries, thaw them before cooking.
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Ingredients
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1teaspoon vegetable oil
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1 shallot, minced
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2teaspoons finely grated fresh ginger
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1/2teaspoon salt
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2/3cup water
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1/4cup cider vinegar
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1cup packed brown sugar
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12ounces (3 cups) fresh or frozen cranberries
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2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
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1/3cup minced crystalized ginger
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