Cranberry and Shallot Chutney

Abby Girl's Note:

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

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Yield: 2 cups

• 5 shallots , coarsely chopped
• 1 ½ tablespoons vegetable oil
• 12 ounces cranberries (fresh or frozen)
• 2⁄3; cup sugar
• ¼ cup cider vinegar
• 1 teaspoon garlic , minced
• 1 teaspoon ginger , grated fine
• ½ teaspoon salt
• ½ teaspoon black pepper

Directions:

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