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Epicurious

Cranberry Black Pepper Chutney

4.5

(12)

This recipe is an accompaniment for Sweet-Potato Gaufrettes with Duck Confit and Cranberry Black Pepper Chutney. Active time: 10 min Start to finish: 30 min

Cooks' note:

• Chutney can be made 1 week ahead and chilled, covered.

Recipe information

  • Total Time

    30 min

  • Yield

    Makes about 1 cup

Ingredients

1/3 cup finely chopped shallot
1 tablespoon unsalted butter
6 oz fresh or frozen cranberries (not thawed; 2 cups)
1/2 cup sugar
1/3 cup water
1 tablespoon cider vinegar
3/4 teaspoon cracked black pepper
1/4 teaspoon salt

Preparation

  1. Cook shallot in butter in a 1 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries have burst and chutney is thickened, about 20 minutes. Cool to room temperature.

TagsChutneyCondimentCranberryBerryFruitSideDinnerGluten FreeNut FreeVegetarianEasy5 Ingredients or FewerSimmerThanksgivingChristmasGourmet
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