Cranberry Chutney | America's Test Kitchen

Ingredients

• 1 tablespoon vegetable oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon grated orange zest from one orange
• 1/4 cup fresh orange juice
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 12 ounces (3 cups) frozen cranberries, thawed
• 6 tablespoons packed light brown sugar
• 3 tablespoons apple cider vinegar