- Heat oil in a saucepan over medium heat. Add shallots and garlic. Salt and cook for 5 minutes, stirring occasionally. Add remaining ingredients. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes or until cranberries burst and chutney thickens.
- Pour chutney into jars. Mix with a wooden spoon to remove air bubbles. Clean jar rims. Close jars without over-tightening the rings.
- Place jars in a pot of hot water. Carry out a heat treatment for 10 minutes, turn off heat and let jars sit in water for 5 minutes before removing.
Chef’s secret
The acidity of the brine lets you use the boiling water technique to can the chutney.
- Sterilize the jars by immersing them in boiling water for about 5 minutes. The flat lids should be new to ensure a proper seal. They should be soaked in hot water before use.
- Fill the jars, leaving a 1 cm (½ in.) space at the top.
- Close the jars with their lids and rings without overtightening.
- Immerse the jars in a pot of water, ensuring they are at least 2.5 cm (1 in.) under the surface. Cover and bring to a boil over high heat. Let boil according to the recipe instructions.
- Remove jars from water and let stand for 24 hours. The lids should be depressed and make a small popping noise: this means the jars are properly sealed.
- The jars can be stored for one year in a dark, dry, cool place.