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Cranberry Chutney The Gourmet Cookbook Ruth Reichl, Editor 2 Tbsp. vegetable oil ⅔ cup coarsely chopped shallots 1 (12-ounce) bag fresh or frozen (not thawed) cranberries ⅔ cup sugar 3 Tbsp. cider vinegar 1 tsp. minced garlic 1 tsp. minced peeled fresh ginger ½ tsp. salt 1/8 tsp. red pepper flakes Heat oil in a 3-quart heavy saucepan over moderate heat. Add shallots and cook, stirring occasionally, until softened about 3 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes. Let cool. The chutney can be made up to 1 week ahead and refrigerated, covered. |
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