Cranberry Apple Ginger Relish/Chutney
I love this yummy fresh cranberry relish/chutney. It is just the right balance of sweet, spicy, tart, and the balsamic adds just that mystery. I use it on top of yogurt in the morning with granola. But with the turkey is good too!
peeled, cored and chopped
grated fresh ginger
candied ginger pieces
orange, zested and juiced
Combine all of the ingredients, including orange juice and zest, in a nonreactive saucepan (I use an enamel pan with a blue interior; if you use one that is white, you may need to bleach afterward).
Cook over medium-low heat for 18-20 minutes, until the fruit is tender and the liquid has thickened. The sauce will thicken as it cools. Remove cinnamon stick.
Best chilled. Can be kept in the refrigerator for about 2 weeks.
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