Cranberry and Shallot Chutney |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 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.
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