This recipe is an accompaniment for Sweet-Potato Gaufrettes with Duck Confit and Cranberry Black Pepper Chutney. Active time: 10 min Start to finish: 30 min
Recipe information
Total Time
30 min
Yield
Makes about 1 cup
Ingredients
1
/3 cup finely chopped shallot
1
tablespoon unsalted butter
6
oz fresh or frozen cranberries (not thawed; 2 cups)
1
/2 cup sugar
1
/3 cup water
1
tablespoon cider vinegar
3
/4 teaspoon cracked black pepper
1
/4 teaspoon salt
Need to make a substitution?
Preparation
Cook shallot in butter in a 1 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries have burst and chutney is thickened, about 20 minutes. Cool to room temperature.