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Gingered Cranberry Chutney Recipe

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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:
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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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Nutrition (per serving)
Calories: 164 Calories
Fat: 4 Grams
Protein: 1 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 31 Grams
Sodium: 1 Milligrams
Fiber: 2 Grams
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