Cranberry Chutney

Still have some cranberries? This is the other holiday recipe I look forward to all year long.

I crave the surprising blend of sweet and tart! It's a delicious addition to meat and fish, but my favorite way to eat is on a cracker with a bit of cream cheese. Get creative!

Cranberry Chutney

In a saucepan, simmer for 5 minutes:

• 1/2 cup sugar
• 1/4 cup minced onion
• 1 clove garlic, minced or crushed
• 1/4 teaspoon cloves
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/4 teaspoon salt
• 2 Tablespoons vinegar
• 1/2 cup water

Then add:

• 1 1/2 cups cranberries

Simmer for another 15 minutes, or till thickened. I mash the cranberries a bit with a fork as they soften. Allow to cool.

This chutney will keep for up to six months in the fridge.