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Under 30 Minutes

Under 30 Minutes

Cranberry Chutney

  • prep: 30 mins
    total time: 30 mins
  • servings: 8
Photography: David Loftus




  • 1 tablespoon olive oil
  • 1/4 cup finely minced shallot
  • 1 tablespoon peeled and finely grated fresh ginger
  • 1 bag (12 ounces) fresh cranberries, rinsed and picked over
  • 1 cup sugar
  • 2 tablespoons red-wine vinegar
  • Coarse salt and ground pepper


  1. Step 1

    In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally, until shallots are softened, about 5 minutes.

  2. Step 2

    Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.

  3. Step 3

    Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.

Everyday Food, November 2005



Reviews (1)

  • frolo 27 Nov, 2008

    How long will this keep once in jars, I'd like to give as gifts. Thanx.