"Tangy Cranberry Chutney"

By RoketJSquerl

Ingredients

• 2 teaspoons olive oil
• 2 large shallots, minced
• 1 jalapeno pepper, minced
• 1 1-inch cube of fresh ginger, minced well
• 2 cups fresh or frozen cranberries (if using frozen, do not thaw them out beforehand)
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 3 tablespoons cider vinegar

Preparation

Step 1

1. Heat your olive oil in a small sauce pan over medium heat, then add in your shallots and cook for 5 minutes or so, until softened. Add in the jalapeno pepper and ginger, and saute for another 4-5 minutes, until fragrant.

Add in the cranberries, brown sugar, granulated sugar, and cider vinegar and stir to combine. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until thickened. Taste and adjust any flavors as necessary. Store in the refrigerator in an air-tight container for up to 10 days.