Cranberry Ginger Chutney

1 Tbsp. olive oil
¼ cup shallot, finely minced
1 Tbsp. fresh ginger, peeled and finely grated
1-12 oz pkg cranberries, rinsed and picked over
1 cup sugar
2 Tbsp. red-wine vinegar
sea salt
pepper, freshly cracked

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, 10-15 minutes.

Season with salt and pepper. Let cool completely.

Serve at room temperature or chilled.