Cranberry Black Pepper Chutney

Cranberry Black Pepper Chutney

Ingredients:
shallots, raw
butter, without salt
cranberries, dried, sweetened
sugars, granulated
water, bottled, generic
vinegar, cider
spices, pepper, black
salt, table

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