white parts finely chopped, approximately top 1/3 greens sliced and set aside
bag fresh or frozen cranberries
apple cider vinegar
peeled and minced
In a large sauce pan, heat one tablespoon oil over medium heat.
Add the white parts of the chopped green onion to the sauce pan and cook for about 3 minutes, until starting to soften.
Add all remaining ingredients and stir together.
Simmer, uncovered for about 10 minutes or until berries "pop" and mixture starts to slightly thicken. Remove from heat.
Add remaining green onion tops and stir to incorporate. (You can save a few to throw on as a last minute garnishment for serving as well).
Allow to cool or serve warm.
This chutney stores for up to a week.