Garlicky Cranberry Chutney

I think this came from the L.A. Times. It makes a nice change from the traditional cranberry-orange relish. Though this is called a chutney, I've characterized it as 'Western U.S.' cuisine rather than Indian. It strikes me as sort of 'West-Coast Fusion', in the spirit of ringing all kinds of changes on the traditional American holiday foods. Also, I don't think cranberries are very typical of the subcontinent. But it would probably be fun to serve it with a chicken or turkey curry.

• Ready In: 45 mins
• Yields: 1 pint

Ingredients

• 1  inch fresh ginger, peeled & grated
• 3  cloves garlic, minced
• 1⁄2 cup cider vinegar
• 1⁄4 cup sugar
• 1⁄8 teaspoon cayenne
• 1 (16 ounce) can whole berry cranberry sauce
•  salt & pepper

Directions

1. Combine first five ingredients in a medium sauce pan.
2. Bring to a boil, then cook over medium heat until reduced to about 1/4 cup.
3. Stir in cranberry sauce, heat through, and simmer for 10 minutes.
4. Add salt and freshly ground pepper to taste.
5. Cover and refrigerate.
6. Serve as a condiment with turkey, chicken, or pork.
7. Also good as a topping for vanilla ice cream.