Jalapeño-Cranberry Chutney

Ingredients

• 0.3 teaspoon pepper black
• 12 ounce cranberries fresh
• 0.3 cup jalapeno minced seeded (3 peppers)
• 0.5 cup red wine vinegar 
• 0.3 teaspoon salt 
• 0.3 cup shallots chopped (2 large)
• 0.5 cup sugar 
• 1 medium 1 tangerine seeded cut into 8 wedges and

Equipment

• food processor
• sauce pan

Directions

1. Place cranberries and tangerine wedges in a food processor; process until coarsely chopped.
2. Bring vinegar and shallots to a boil in a saucepan. Reduce heat, and simmer, uncovered, 5 minutes or until mixture is reduced to 1/3 cup. Stir in cranberry mixture, sugar, and remaining ingredients. Cook over medium-low heat 5 minutes, stirring frequently.
3. Serve chutney warm or chilled.