Ingredients

• 1/3 cup finely chopped shallot
• 1 tablespoon unsalted butter
• 6 ounces 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

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Instructions

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.
2. Note: Chutney can be made 1 week ahead and chilled, covered.