Cranberry Chutney

In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally, until shallots are softened, about 5 minutes.

Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.

Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.