This recipe is an accompaniment for Stilton Tart with Cranberry Chutney .
Cooks' note:
· Chutney can be made 1 week ahead and chilled, covered.
Recipe information
Total Time
20 min
Yield
Makes about 2 cups
Ingredients
2 large shallots (3 oz), coarsely chopped
1 tablespoon vegetable oil
1 (12-oz) bag fresh or frozen cranberries (not thawed)
2/3 cup sugar
3 tablespoons cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
1/8 teaspoon dried hot red pepper flakes
Preparation
Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.
