CRANBERRY AND SHALLOT CHUTNEY

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Cranberry and Shallot Chutney image

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

Provided by Abby Girl

Categories     Chutneys

Time 30m

Yield 2 cups

Number Of Ingredients 9

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

Steps:

  • Cook shallots in vegetable oil in a large saucepan over moderate heat, stirring ocassionally, until softened.
  • Stir in remaining ingredients. Simmer, stirring ocassionally, until berries just pop, 10 - 12 minutes, then cool.
  • Chutney may be made 1 week ahead and chilled, covered or freeze in small 1 cup containers.

Nutrition Facts : Calories 475.4, Fat 10.6, SaturatedFat 1.4, Sodium 593, Carbohydrate 97.6, Fiber 8.1, Sugar 73.7, Protein 2.1

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