Cranberry Chutney

Not your average cranberry sauce... Perfect with the turkey at Thanksgiving! I got the original from the Baltimore Sun newspaper about 10+ years ago. It is a staple on our table every Thanksgiving and is great on chicken and pork too!

• Ready In: 30 mins
• Yields: 2 cups

Ingredients

• 1  inch  cube ginger, peeled
• 3  garlic cloves, m peeled and chopped
• 1⁄2 cup cider vinegar
• 4  tablespoons sugar
• 1⁄8 teaspoon cayenne pepper
• 1 (14 ounce) can jellied cranberry sauce
• 1⁄2 teaspoon salt
•  black pepper

Directions

1. Cut ginger into very thin slivers.
2. Combine ginger, garlic, vinegar, sugar and cayenne pepper in a small pot.
3. Simmer on medium flame for about 15 minutes until about 4 tablespoons of liquid is left.
4. Add cranberry sauce, salt and pepper.
5. Mix and bring to simmer. Lumpy is fine.
6. Simmer on gentle heat for 10 minutes.
7. Cool, put in a jar, refrigerate.