Cranberry And Shallot Chutney - cooking recipe

Ingredients

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

Preparation

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.