Cranberry-Orange Ginger Chutney
from Cooking Light, November 2006
Makes about 1 ½ cups
Ingredients:
1 tsp. olive oil
½ cup minced shallots
1 Tbsp. finely minced ginger
¼ cup fresh orange juice
2 cups fresh or frozen cranberries
½ cup sugar
2 Tbsp. cider vinegar
¼ tsp. kosher salt
¼ tsp. ground allspice
Instructions:
Heat oil in a medium saucepan over medium heat. Add shallots and ginger, cook 5 minutes, or until golden, stirring occasionally. Add juice, scraping pan to loosen browned bits. Add cranberries and remaining ingredients. Reduce heat; simmer 15 minutes or until slightly thickened. Cover and chill 2 hours.
(Yields 6, ¼ cup servings)