Cranberry-Orange Ginger Chutney - cooking recipe

Ingredients

1 teaspoon olive oil
1/2 cup minced shallot (or green onions)
1 tablespoon finely chopped peeled fresh ginger
1/4 cup orange juice
2 cups fresh cranberries or 2 cups frozen cranberries, thawed
1/2 cup sugar
2 tablespoons cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground allspice

Preparation

Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally.
Add juice, scraping pan to loosen browned bits.
Add cranberries and remaining ingredients.
Reduce heat; simmer 15 minutes or until slightly thickened.
Cover and chill 2 hours.