Cranberry Chutney with Apple and Crystallized Ginger

Name: Cranberry Chutney with Apple and Crystallized Ginger
Yield: Serves 10 to 12 (Makes about 3 cups)
Cuisine: American
Ingredients: 1 teaspoon, vegetable oil; 1 , shallot, minced; 2 teaspoons, finely grated fresh ginger; 1/2 teaspoon, salt; 2/3 cup, water; 1/4 cup, cider vinegar; 1 cup, packed brown sugar; 12 ounces (3 cups), fresh or frozen cranberries; 2 , Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces; 1/3 cup minced crystalized, ginger

23 comments

Appears in Cook's Illustrated November/December 2011, America's Test Kitchen TV

SERVES10 to 12 (Makes about 3 cups)

TIME40 minutes, plus 1 hour cooling

has video

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,...

This is a members' feature.