Cranberry Chutney
Recipe information
Total Time
20 min
Yield
Makes about 2 cups
Ingredients
5
shallots (6 oz), coarsely chopped
1
1/2 tablespoons vegetable oil
1
(12-oz) bag fresh or frozen cranberries
2
/3 cup sugar
1
/4 cup cider vinegar
1
teaspoon minced garlic
1
teaspoon minced peeled fresh ginger
1
/2 teaspoon salt
1
/2 teaspoon black pepper
Need to make a substitution?
Preparation
Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Stir in remaining ingredients. Simmer, stirring occasionally, until berries just pop, 10 to 12 minutes, then cool.