Cranberry Chutney

When it comes to prepared sandwich and burger spreads, I'm a mustard girl, but when I have the time, I definitely like to kick it up a notch with some homemade aioli or chutney. I've had some Wisconsin cranberries hanging out in the freezer that I bought at the farmer's market last year, and after rediscovering them during a recent cleaning out and reorganization of the freezer, I was inspired to make some cranberry chutney. I thoroughly enjoyed Mama Stamberg's Cranberry Relish and Ginger Cranberry Sauce in the past, but I'm always on the search for something new and this recipe is definitely one to file away for future use.

This sweet, sour, and savory condiment is the perfect spread for a smoked turkey and swiss sandwich (as I happened to enjoy for lunch today), but would also be welcome on pork tenderloin, chicken, any many other proteins. It takes little effort to make this flavorful spread and a slathering of this on a sandwich in lieu of mayonnaise or mustard elevates the sandwich to a whole new level. This chutney will keep for around a week in the refrigerator, but leftovers freeze well so you can easily inject a little gourmet flavor into your sandwiches for weeks to come.

Cranberry Chutney
from Gourmet, via Epicurious
makes about 2 cups

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

1. 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.