Cranberry and Shallot Chutney

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READY IN: 30mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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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.
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