Make this chutney a few days ahead to allow flavors to blend. This spiced cranberry chutney makes a tasty accompaniment to your holiday roast turkey or weeknight roast chicken. Photo credit: Joanne Bruno from Eats Well with Others.
Heat oil in large skillet on medium heat. Add shallot; cook and stir 2 minutes or until softened.
Stir in cranberries, sugar, vinegar, water, cinnamon and ginger. Bring to boil. Reduce heat to medium-low; simmer, uncovered, 5 to 10 minutes or until cranberries are soft and mixture is desired consistency. Remove from heat; stir in walnuts. Cool slightly.
Spoon into medium bowl; cover. Refrigerate until ready to serve.
Chutney can be prepared up to 1 week ahead. Store in refrigerator. Stir before serving.