Ginger Cranberry Chutney
1 1/2 cups fresh cranberries
16 dried apricots, chopped
3/4 cup brown sugar
1/3 cup dried currants
2 tbsp. fresh ginger, peeled and minced
2 tbsp. cranberry juice
3/4 tsp. cinnamon
1/4 tsp. cayenne pepper
Combine all ingredients in a heavy
medium saucepan. Cook
over medium heat, stirring to dissolve sugar. Increase heat
to high and boil 3 minutes. Transfer to a bowl and cool.
