| | Directions | 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. |
|
|
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 8
|  | | 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 |
| |
| | Nutrition (per serving) | |
| |
