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.

TagsChutney Condiment Cranberry Berry Fruit Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Quick Easy 30 Minutes or Less Thanksgiving Gourmet

Recipe notes

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