Summary

Yield
Servings
SourceSafe Home Farm Kitchen
Prep time
Cooking time
Total time

Description

A great addition to any savory meat or heavy vegetable dish!

Category: 

Ingredients

3  
shallots (coarsely chopped)
1 T
vegetable oil
12 oz
fresh or frozen cranberries (not thawed if frozed)
2⁄3 c
sugar
3 T
cider vinegar
1 t
Garlic (garlic)
1 t
fresh ginger (peeled and minced)
1⁄2 t
salt
1⁄8 t
dried hot red pepper flackes (OR cayenne pepper)

Instructions

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 berried pop, 10 to 12 minutes, then cool.

Notes

Chutney can be made 1 week ahead. Store covered in the refrigerator.