Garlic-Cranberry Chutney

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Garlic-Cranberry Chutney

 

1-inch cube of ginger, peeled

3 cloves garlic, peeled and chopped

1/2 cup cider or white vinegar

4 tablespoons sugar

1/8 teaspoon cayenne pepper

1 can of jellied cranberry sauce

1/2 teaspoon salt

black pepper to taste

 

Cut ginger into very thin slivers. Combine ginger, garlic, vinegar, sugar

and cayenne in a small pot. Simmer on medium for about 15 minutes, until

there are about 4 tablespoons of liquid left (excluding solids). Add

cranberry sauce, salt and pepper. Mix and bring to simmer. Lumpy is fine.

Simmer on low 10 minutes. Cool, put in jar, refrigerate and serve with

turkey.

Makes 2 cups.

Calories 27, Fat 0 g. Carbs 7 g, Sodium 39 mg, Fiber 1 g.