Gingered Cranberry Chutney Recipe

Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

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.

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Servings:

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® Cinnamon, Ground
1/4 teaspoon McCormick® Ginger, Ground
1/4 cup chopped walnuts

Directions

PREP

10 mins

COOK

10 mins

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.Make Ahead: Chutney can be prepared up to 1 week ahead. Store in refrigerator. Stir before serving.

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