In saucepan, heat 1 tbsp olive oil over medium heat. Add 2 shallots, finely chopped, and 1 clove garlic, finely chopped. Season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 5 minutes. Add 2 cups fresh or frozen cranberries, 1/2 cup sodium-reduced vegetable broth, 1/3 cup packed brown sugar, 1 tbsp cider vinegar, 2 sprigs fresh thyme and 1 sprig fresh rosemary. Bring to boil. Reduce heat and simmer, uncovered, until cranberries have burst and chutney has thickened, 12 to 15 minutes. Discard thyme and rosemary. Let cool completely. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 weeks.) Makes about 1 1/3 cups.