Active Time

　　10 min

　　Total Time

　　30 min

　　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

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

　　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.

　　Cooks' note:

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