Cranberry Black Pepper Chutney

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
1 cup
Level:
Easy

Ingredients
  • 1/3 cup finely chopped shallot
  • 1 tablespoon unsalted butter
  • 6 ounces fresh or frozen cranberries (not thawed; 2 cups)
  • 1/2 cup sugar
  • 1/3 cup water
  • 1 tablespoon cider vinegar
  • 3/4 teaspoon cracked black pepper
  • 1/4 teaspoon salt
Directions

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.

Note: Chutney can be made 1 week ahead and chilled, covered.


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    Cranberry Chutney

    Recipe courtesy of Tyler Florence