Cranberry and Shallot Chutney

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

• Ready In: 30 mins
• 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

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.