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CRANBERRY BLACK PEPPER CHUTNEY

CRANBERRY BLACK PEPPER CHUTNEY


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Reference:

Gourmet, December 2002 Gourmet Entertains

Prep:

Active time: 10 min Start to finish: 30 min

Servings:

Makes about 1 cup.

Submitted by:

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Ingredients

1/3
cup finely chopped shallot
1
tbsp unsalted butter
6
oz fresh or frozen cranberries (not thawed; 2 cups)
1/2
cup sugar
1/3
cup water
1
tbsp cider vinegar
3/4
tsp cracked black pepper
1/4
tsp salt

Directions

1.
Cook shallot in butter in a 1 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries have burst and chutney is thickened, about 20 minutes. Cool to room temperature.
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2.
Cooks\' note:
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3.
• Chutney can be made 1 week ahead and chilled, covered.
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