Ginger Cranberry Chutney

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.

Serves: Makes 8 (1/4-cup) servings.
10 mins Prep time 12 mins Cook time
10 mins Prep time
12 mins Cook time
  • 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.

Cooking tip

Chutney can be prepared up to 1 week ahead. Store in refrigerator. Stir before serving.

Nutrition information

(Amount per serving)

  • 164Calories: 164Cholesterol: 0mg
  • Sodium: 1mgProtein: 1g
  • Total Fat: 4gFiber: 2g
  • Carbohydrate: 31g