Serve this spicy chutney as an appetizer with cream cheese and crackers or as an accompaniment to chicken, turkey, pork, or fish.
1 (12-ounce) package fresh cranberries
1 medium tangerine, cut into 8 wedges and seeded
1/2 cup red wine vinegar
1/4 cup chopped shallots (2 large)
1/2 cup sugar
1/4 cup minced seeded jalapeño pepper (3 peppers)
1/4 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Place cranberries and tangerine wedges in a food processor; process until coarsely chopped.
Bring vinegar and shallots to a boil in a saucepan. Reduce heat, and simmer, uncovered, 5 minutes or until mixture is reduced to 1/3 cup. Stir in cranberry mixture, sugar, and remaining ingredients. Cook over medium-low heat 5 minutes, stirring frequently. Serve chutney warm or chilled.