Cranberry Chutney

Ingredients

• 0.5 teaspoon pepper black
• 0.3 cup cider vinegar 
• 12 oz cranberries fresh
• 1 teaspoon ginger fresh minced peeled
• 1 teaspoon garlic minced
• 0.5 teaspoon salt 
• 6 oz shallots coarsely chopped
• 0.7 cup sugar 
• 1.5 tablespoons vegetable oil 

Equipment

• sauce pan

Directions

1. 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.
2. Chutney may be made 1 week ahead and chilled, covered.