Cranberry-Orange Chutney (10 servings) 1 teaspoon olive oil 1/2 cup minced shallots 1 Tablespoon filely chopped peeled ginger (optional) 1/4 cup orange juice 2 cups frozen cranberries (thawed) 1/2 cup sugar 2 Tablespoons cider vinegar 1/4 teaspoon salt 1/4 teaspoon allspice Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook about 3-4 minutes or until golden, stirring occasionally. Add juice and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits. Add cranberries and remaining inredients. Reduce heat to low and simmer 15 minutes or unitl slightly thickened. Cover and chill 2 hours. Try this on Toast - or on roasted turkey leftovers! Mr Breakfast would like to thank discolover for this recipe. Recipe number 1871. Submitted 10/27/2006.