Active Time

　　10 min

　　Total Time

　　20 min

　　This recipe is an accompaniment for Stilton Tart with Cranberry Chutney .

Ingredients

　　2 large shallots (3 oz), coarsely chopped

　　1 tablespoon vegetable oil

　　1 (12-oz) bag fresh or frozen cranberries (not thawed)

　　2/3 cup sugar

　　3 tablespoons cider vinegar

　　1 teaspoon minced garlic

　　1 teaspoon minced peeled fresh ginger

　　1/2 teaspoon salt

　　1/8 teaspoon dried hot red pepper flakes

　　Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.

　　Cooks' note:

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