Jalapeño-Cranberry Chutney

1. 1

   Place cranberries and tangerine wedges in a food processor; process until coarsely chopped.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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