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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This recipe is an accompaniment for Stilton Tart with Cranberry Chutney . Ingredients:
2 large shallots (3 oz), coarsely chopped |
1 tablespoon vegetable oil |
1 (12-oz) bag fresh or frozen cranberries (not thawed) |
2/3 cup sugar |
3 tablespoons cider vinegar |
1 teaspoon minced garlic |
1 teaspoon minced peeled fresh ginger |
1/2 teaspoon salt |
1/8 teaspoon dried hot red pepper flakes |
Directions:
1. Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.
2. Cooks' note: ยท Chutney can be made 1 week ahead and chilled, covered.
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