Cranberry-Orange Ginger Chutney

Ingredients

• 2 tablespoons cider vinegar 
• 2 cups cranberries fresh thawed
• 1 tablespoon ginger fresh peeled finely chopped
• 0.3 teaspoon ground allspice 
• 0.3 teaspoon kosher salt 
• 1 teaspoon olive oil 
• 0.3 cup orange juice fresh
• 0.5 cup shallots minced
• 0.5 cup sugar 

Equipment

• frying pan
• sauce pan

Directions

1. Heat the oil in a medium saucepan over medium heat.
2. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally.
3. Add juice, scraping pan to loosen browned bits.
4. Add cranberries and remaining ingredients. Reduce heat; simmer 15 minutes or until slightly thickened. Cover and chill 2 hours.