Cranberry Black Pepper Chutney

Serves: 6

Callie Medhurst

1 January 1970

Based on User reviews:

54

Spice

51

Sweetness

44

Sourness

36

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

1 cup

Shallot (finely chopped)

1 tbsp

Unsalted Butter

1 cup

Sugar

1 cup

Water

1 tbsp

Cider Vinegar

3 tsp

Cracked Black Pepper

1 tsp

Salt

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

2

Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries have burst and chutney is thickened, about 20 minutes

3

Cool to room temperature

4

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