Active Time

　　10 min

　　Total Time

　　20 min

Ingredients

　　5 shallots (6 oz), coarsely chopped

　　1 1/2 tablespoons vegetable oil

　　1 (12-oz) bag fresh or frozen cranberries

　　2/3 cup sugar

　　1/4 cup cider vinegar

　　1 teaspoon minced garlic

　　1 teaspoon minced peeled fresh ginger

　　1/2 teaspoon salt

　　1/2 teaspoon black pepper

　　Cook shallots in 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 to 12 minutes, then cool.

　　Cooks' note:

　　Chutney may be made 1 week ahead and chilled, covered.