Cranberry Chutney

Ingredients:

• 5 shallots (6 oz), coarsely chopped
• 1 1/2 TBS vegetable oil
• 1 (12-oz) bag fresh or frozen cranberries
• 2/3 cup sugar
• 1/4 cup cider vinegar
• 1 tsp minced garlic
• 1 tsp minced peeled fresh ginger
• Salt and freshly ground black pepper to taste

Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Stir in remaining ingredients. Simmer, stirring occasionally, until berries just pop, 10 to 12 minutes, then cool. Makes 2 cups. Chutney may be made 1 week ahead and chilled, covered.

From Eating Well.