Cranberry Chutney
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Ingredients
- 3 large shallots, finely chopped
- 1 Tablespoon olive oil
- 1 (12 ounce) bag fresh cranberries
- 1/2 cup sugar
- 1 Tablespoon honey
- 1/2 teaspoon red pepper flakes
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/3 cup currants
- 1 teaspoon lemon juice
- 1/4 cup apple cider vinegar
Instructions
- Cook shallots in olive 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, 10-12 minutes. Cool. Best if served at room temperature.
