Cranberry Chutney


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.