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.
10m
PREP TIME
12m
COOK TIME
164
CALORIES
9
INGREDIENTS
Servings: 8
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon minced shallot
- 1 bag (12 ounces) fresh cranberries
- 1 cup sugar
- 2 tablespoons cider vinegar
- 2 tablespoons water
- 1 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1/4 cup chopped walnuts
INSTRUCTIONS
- 1 Heat oil in large skillet on medium heat. Add shallot; cook and stir 2 minutes or until softened.
- 2 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.
- 3 Spoon into medium bowl; cover. Refrigerate until ready to serve.
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