Cranberry Chutney

As I'm serving duck for Thanksgiving, I thought it might be nice to make a cranberry chutney as well. The recipe is loosely based on my basic chutney recipe found HERE except I used cranberries and dried cherries in place of the apricots.

It doesn't make much of a photograph, but it really is quite tasty. We had some this evening with some Gouda on the freshly baked sourdough rye. It was a lovely, simple dinner.

You Will Need:

12 ounces dried cranberries

1 large red onion, chopped1 cup water

2/3 cup cider vinegar

2/3 cup packed brown sugar

3 ounces dried cherries

1 ounce crystalised ginger, chopped

2 tablespoons thyme, chopped fine

1/2 teaspoon salt

Combine in a heavy saucepan and bring to a boil. Keep stirring until sugar dissolves. Reduce heat to simmer and cook until almost all of the liquid evaporates. Keeps in fridge about a week.