SPICY CRANBERRY CHUTNEY
Yield 3 cups
Number Of Ingredients 4
Steps:
- 1. Heat oil in medium saucepan over medium heat until just shimmering. Add shallot, pepper, jalapeño, and salt; cook, stirring occasionally, until shallot has softened, about 5 minutes. 2. Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1½ cups cranberries; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes. 3. Add remaining 1½ cups cranberries; continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)
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