Blackberry-Tasso Chutney

1 cup shallot, chopped fine

1 cup onion, medium dice

1 /2 cup tasso, minced

1 Tbsp unsalted butter

6 ounces fresh blackberries (or frozen, 2 cups, unthawed)

1 /4  cup sugar

1 /2 cup blackberry preserves

2 tablespoon cider vinegar

1 Tbsp cracked black pepper

1 Tbsp ginger, minced

1 cinnamon stick

1 /2 tsp creole seasoning

In a 1 1 /2-quart heavy saucepan, cook shallot, onion, and tasso in butter over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries burst and chutney is thickened, approximately 20 minutes.

Cool to room temperature.

Note: Chutney can be made 1 week ahead and chilled, covered

Yield: 2 cups