Cranberry black pepper chutney

My daughter, Ashley, found this chutney in Gourmet magazine’s December 2002 issue. Like her mother, she can’t resist tinkering with recipes; this is her adaptation. The tang of the cranberries and spicy heat from the black pepper is a welcome counterpoint to rich holiday meals.

Ashley makes a large batch every year to have extra for gifts. The recipe is easily doubled, tripled or even quadrupled; just be aware that the cooking time will be longer. It’s not meant to be eaten on its own; rather it should be used as a condiment.

Gift tag suggestion: This holiday chutney is great on turkey, ham, or grilled cheese sandwiches, or served with a cheese platter. Keep refrigerated.

• 1/3 c. finely chopped shallots, preferred, OR red onion
• 1 T. unsalted butter
• 2 c. fresh or frozen cranberries (don’t unthaw before measuring)
• 1/2 c. sugar
• 1/3 c. orange juice
• 1 T. cider vinegar
• 1 T. – 1 tsp. very coarsely ground black pepper
• 1/4 tsp. salt

Cook shallot in butter in a large non-reactive saucepan over moderate heat, stirring occasionally, until it’s translucent and golden, about 5 minutes. Stir in the remaining ingredients and bring to a bare simmer, uncovered. Cook, stirring occasionally, until the cranberries have burst and the chutney thickens, about 20 minutes. Cool to room temperature. Makes about 1c. Keeps, covered and refrigerated, for several weeks.