Cranberry Ginger Chutney

This is the best recipe for Cranberry Ginger Chutney that I have made.

Plan ahead, as this recipe needs to chill overnight before using.

INGREDIENTS

     1 1/2 CUPS FRESH CRANBERRIES
     16 DRIED APRICOTS, SLICED
     3/4 CUP BROWN SUGAR
     12 CUP CURRANTS (i SUBSTITUTED GOLDEN RAISINS)
      2 TABLESPOONS FRESH, MINCED GINGER
     2-3 TABLESPOONS CRANBERRY JUICE COCKTAIL
     3/4 TEASPOON CINNAMON
     1/4 TEASPOON CAYENNE PEPPER

DIRECTIONS

1.  IN A MEDIUM SAUCEPAN, COMBINE ALL INGREDIENTS; COOK OVER MEDIUM HEAT, STIRRING TO DISSOLVE THE BROWN SUGAR

2.  INCREASE THE HEAT TO HIGH AND BOIL 3 MINUTES OR UNTIL CRANBERRIES POP

3.  TRANSFER TO A BOWL AND COOL.

4.  COVER AND REFRIGERATE 24 HOURS BEFORE USING TO BLEND FLAVORS.

Rubies In The Sand-Recipes from the Cape Cod Cranberry Bogs

Original and collected recipes by Bonnie S. Kavanagh and Fred C. Bottomley.

I purchased this cookbook at the Cranberry Festival at A. J. Makepeace in  Wareham, MA in October.

She states in the introduction “The goal, in creating this book, was to find a way to get proper nutrition into as many people as possible with something that was readily available, easy affordable, and offered a myriad of options as a food source: the cranberry.”