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Cranberry Chutney
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1/2 med. onion, chopped
1 clove garlic, minced
3 quart-sized slices fresh ginger,
finely chopped
1 (12 oz.) bag fresh cranberries
1 Granny Smith apple, peeled, cored
1/3 c. rice wine vinegar
3/4 c. water
1 c. dark brown sugar
1/2 c. raisins
1 tsp. celery seed
1 1/4 tsp. salt (opt.)
1/4 tsp. freshly ground nutmeg
2 tbsp. honey
Juice of 1 lemon
Saute onion in a little oil. Add garlic and ginger. Coarsely chop cranberries and apple. Add to onion mixture. Add remaining ingredients. Simmer 45 minutes until thick and dark. Serve warm. Palm Harbor, Florida
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