5 shallots, coarsely chopped (6 ounces)

1 ½ tablespoons vegetable oil

1 12-ounce bag fresh cranberries

2/3 cup Wholesome Sweeteners' Organic Sucanat

¼ cup cider vinegar

1 teaspoon peeled minced fresh ginger

½ teaspoon salt

In a 3-quart heavy saucepan over moderate heat, cook the shallots, stirring occasionally, until softened, about 3 to 4 minutes.  Stir in the remaining ingredients and simmer, stirring occasionally, until the berries just pop, 10 to 12 minutes.  Cool before serving.