Cranberry Chutney with Apple and Crystallized Ginger

From America's Test Kitchen Season 13: Turkey on the Grill

Why this recipe works:

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.

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In Queue: Cranberry Chutney with Apple and Crystallized Ginger

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For a standout sauce, we needed to do more than just fine-tune the sweet-tart classic.

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Makes about 3 cups

If using frozen cranberries, thaw them before cooking.

Ingredients

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