Cranberry and Shallot Chutney

Name: Cranberry and Shallot Chutney
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 cups
Ingredients: 5 shallots, coarsely chopped; 1 1/2 tablespoons vegetable oil; 12 ounces cranberries (fresh or frozen); 2/3 cup sugar; 1/4 cup cider vinegar; 1 teaspoon garlic, minced; 1 teaspoon ginger, grated fine; 1/2 teaspoon salt; 1/2 teaspoon black pepper

Submitted by Abby Girl

"This savory chutney is nice with Thanksgiving or Christmas turkeys or do what I do and serve it over cream cheese and crackers. This recipe can be cut in half quite successfully. This is not an overly sweet chutney"

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Ready In:: 30mins
Ingredients:: 9
Yields:: 2 cups

ingredients

5 shallots, coarsely chopped
1 ¹⁄₂ tablespoons vegetable oil
12 ounces cranberries (fresh or frozen)
²⁄₃ cup sugar
¹⁄₄ cup cider vinegar
1 teaspoon garlic, minced
1 teaspoon ginger, grated fine
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon black pepper

directions

Cook shallots in vegetable oil in a large saucepan over moderate heat, stirring ocassionally, until softened.
Stir in remaining ingredients. Simmer, stirring ocassionally, until berries just pop, 10 - 12 minutes, then cool.
Chutney may be made 1 week ahead and chilled, covered or freeze in small 1 cup containers.