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Kathy’s Cranberry Chutney

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bright red cranberry chutney
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Kathy's Cranberry Chutney

A tangy take on a traditional Thanksgiving side
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Prep Time 5 minutes
Cook Time 12 minutes
Course Sauces
Cuisine American

Ingredients
  

  • 1 Tablespoon vegetable oil
  • 2/3 cup coarsely chopped shallots
  • 12 oz bag fresh cranberries
  • 2/3 cup sugar
  • 3 Tablespoons apple cider vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon red pepper flakes

Instructions
 

  • Add oil to a hot large sauté pan.Saute shallots about 3 minutes. Stir in remaining ingredients and simmer, uncovered, until cranberries pop (about 10-12 minutes). Mash a bit to unify texture. Let cool. Can be made ahead.
Keyword class recipe, Cranberries

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