Name: Cranberry Chutney
Cook time: 10 min
Total time: 20 min
Yield: Makes about 2 cups
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

This recipe is an accompaniment for Stilton Tart with Cranberry Chutney .

Cooks' note:

· Chutney can be made 1 week ahead and chilled, covered.

Recipe information

Total Time
20 min
Yield
Makes about 2 cups

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

Preparation

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.