Cranberries...Not Just For Thanksgiving Anymore

Here is the last recipe and second place ribbon-winner from this year's fair.  It was a spin on cranberries, and while I am not a fan of cranberry jelly, but this sweet/savory chutney variation hits the spot. The judges seemed to agree.  ~ksp

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Cracked Pepper Cranberry Chutney

Ingredients
• 1/2 cup finely chopped onion or shallot
• 4 gloves finely chopped garlic
• 1 tablespoon unsalted butter
• 8 oz fresh or frozen cranberries (not thawed; 2 cups)
• 1/2 cup sugar
• 3/4 cup water
• 1/3 cup cider vinegar
• 1 tbsp cracked black pepper
• 1/4 tsp salt


Preparation

1. Cook shallot and garlic in butter in a heavy saucepan over moderate heat, stirring occasionally, until golden.
2. Stir in remaining ingredients and simmer, uncovered, stirring occasionally,
3. Berries will burst and chutney will thicken in about 20 minutes.
4. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top.
5. Process in a hot-water bath of simmering water for 10 minutes. Adjust time for your elevation.
6. 
   
7. Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top.
8. Process in a hot-water bath of simmering water for 10 minutes. Adjust time for your elevation.