Cranberry Black Pepper Chutney

Ingredients

• 1 tablespoon cider vinegar 
• 6 ounces cranberries fresh thawed (not ; 2 cups)
• 0.8 teaspoon cracked pepper black
• 0.3 teaspoon salt 
• 0.3 cup shallots finely chopped
• 0.5 cup sugar 
• 1 tablespoon butter unsalted
• 0.3 cup water 

Equipment

• sauce pan

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