Recipe courtesy of Johanna Vasseur

Cranberry-Ginger Chutney

  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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1 cup fresh cranberries

1 tablespoon plus 1 teaspoon sugar

1/2 teaspoon minced garlic

1/2 teaspoon peeled and grated fresh ginger

1/2 teaspoon lemon zest

1/2 teaspoon salt


  1. In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes. Simmer on medium-low heat for 10 minutes. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes.
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