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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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 |
Directions:
1. 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.
2. Cooks' note: Chutney may be made 1 week ahead and chilled, covered.
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