Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Cranberry Chutney 3.5 (199) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 10, 2021 Print Rate It Share Share Tweet Pin Email Photo: David Loftus Prep Time: 30 mins Total Time: 30 mins Servings: 8 Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily be made ahead. Ingredients 1 tablespoon extra-virgin olive oil ¼ 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 Kosher salt and freshly ground pepper Directions In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally, until shallots are softened, about 5 minutes. 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. Season with salt and pepper. Let cool completely. Serve at room temperature or chilled. Rate it Print