2 Servings 20 min Cook
3 1/2 Cup, whole Cranberries
2 Tbsp chopped Shallots
1/2 Tsp Salt
3 Tbsp Vinegar
0 Tsp Crushed Red Pepper Flakes
1 Tsp Ginger Root
2/3 Cup Sugar
1 Tsp Garlic
1 Tbsp Vegetable Oil
Peel and mince ginger and garlic.
Coarsely chop shallots.
Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes.
Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.
