Cranberry Chutney

Ingredients:

5 shallots (6 oz), coarsely chopped
1 1/2 TBS vegetable oil
1 (12-oz) bag fresh or frozen cranberries
2/3 cup sugar
1/4 cup cider vinegar
1 tsp minced garlic
1 tsp minced peeled fresh ginger
Salt and freshly ground black pepper to taste

Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Stir in remaining ingredients. Simmer, stirring occasionally, until berries just pop, 10 to 12 minutes, then cool. Makes 2 cups. Chutney may be made 1 week ahead and chilled, covered.

From Eating Well.