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Shallot chutney with cranberries for single households

updated

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Ingredients for 1 servings:

  • 250 g shallot(s)
  • 50 g cranberries (alternatively raisins)
  • 50 ml vinegar (walnut vinegar)
  • 150 ml white wine, Rheinhessen, sweet
  • 60 g sugar, brown
  • 1 tsp mustard seeds
  • 7 g fresh ginger, finely grated
  • 1 tbsp honey (forest honey)
  • Salt
  • black pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

makes 1 glass of approx. 350 ml

Peel the shallots and slice them into thin rings. Heat the vinegar with wine, mustard seeds, sugar, and ginger in a saucepan. Add the onions and cranberries and bring to a boil. Then reduce the heat to low and simmer uncovered for about 1 hour, stirring occasionally. Just before the end of cooking, stir in the tablespoon of honey. The liquid should almost disappear by the end. Season with salt and pepper. The chutney will keep in a jar while still warm, about 3 months.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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