Ingredients: • 4 to 5 shallots, chopped • 1 1/2 tablespoons canola oil • 12 ounces fresh or frozen cranberries • 2/3 cup sugar • 1/4 cup cider vinegar • 1 teaspoon minced fresh ginger • Salt and freshly ground pepper to taste

Directions: In a small saucepan over medium heat, cook the shallots for 1 to 2 minutes,  or until soft. Stir in the remaining ingredients, reduce heat to simmer, and  cook, stirring frequently, for 12 to 14 minutes, or until the berries begin to  pop. Makes about 2 cups.