Shallots-cranberry chutney

Name: shallots-cranberry chutney
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g shallots; 1 el (olive oil; 1 tl dried sage; 4 el cranberry compote jar of 250 g, Ocean Spray; 50 g unroasted pecans

Chutney of shallots, sage, cranberry and pecans.

Ingredients

250 g shallots
1 el (olive oil
1 tl dried sage

4 el cranberry compote jar of 250 g, Ocean Spray
50 g unroasted pecans

Directions

Cut the shallots into rings. Heat the oil in a frying pan and fry the shallots and sage 13 minutes on medium heat. Change regularly.
Reduce the fire slightly if the shallots are likely to burn. Add the cranberry compote and cook for another 2 minutes. Cover well.
Season with a lot of freshly ground pepper and salt.
In the meantime, heat a skillet without oil or butter and toast the pecans for 3 minutes on medium heat. Spoon on a plate and let cool.
Serve the chutney with the nuts.