October 7, 2014

Ginger Cranberry Chutney

Recipe: Eric Vellend

This savory chutney will please those who find traditional cranberry sauce too sweet.


  • 2 tbsp vegetable oil
  • 1 large red onion (about 3⁄4 lb.), diced
  • 1 tbsp finely chopped ginger
  • 1⁄4 cup water
  • 1⁄4 cup red wine vinegar
  • 2⁄3 cup granulated sugar
  • 1 12-oz. bag fresh or frozen cranberries
  • 1⁄2 cup dried cranberries


Yield: Makes 3 Cups

  1. In saucepan, heat oil over medium-low heat. Add onion. Cook, stirring, 10 minutes. Add ginger. Cook 2 minutes. Add remaining ingredients. Raise heat to medium. When bubbling, reduce heat to maintain simmer. Cook, stirring, until thickened, 8 minutes. Remove from heat and cool. Transfer to lidded glass jar. Refrigerate up to 1 month.

Michael Graydon and Nikole Herriott


House & Home October 2014