Gingered Cranberry Chutney Recipe

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.