Cranberry Chutney with Apple and Crystallized Ginger

• 1 t Olive Oil
• 1 Shallot, minced
• 2 t finely grated fresh ginger
• ½ t salt
• 2/3 c water
• ¼ c cider vingar
• 1 c packed brown sugar
• 12 oz (3 cups) fresh or frozen cranberries
• 2 Granny Smith apples, peeled, cored & cut into ¼-inch pieces
• 1/3 c minced crystallized ginger

1. Heat oil in medium saucepan over medium heat until just shimmering.  Add shallot, fresh ginger, and salt.  Cook stirring occasionally until shallot has softened, 1 to 2 minutes.
2. Add water, vinegar and sugar.  Increase heat to high and bring to simmer, stirring to dissolve sugar.  Add 1-1/2 cups cranberries and apples, return to simmer.  Reduce heat to medium-low and simmer, stirring occasionally until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.
3. Add remaining 1-1/2 cups cranberries and crystallized ginger, continue to simmer, stirring occasionally until just beginning to burst, 5 to 7 minutes.  Transfer to serving bowl and cook for at least 1 hour before serving.  (Sauce can be refrigerated for up to 3 days.)

 

Enjoy!

 

Coach Michelle