Spicy Cranberry Chutney

This recipe is adapted from Madhur Jaffrey who is one of my favorite cookbook writers. This cranberry sauce has a nice kick to it, and the cayenne adds some heat which works very well with Thanksgiving Dinner.

1 inch piece fresh ginger, sliced finely
3 cloves garlic, finely chopped
1/3 C apple cider vinegar
3 TBsp brown sugar
1/8 tsp cayenne1 can whole cranberry sauce, roughly chopped
dash ground black pepper

Cook the ginger, garlic, apple cider vinegar, brown sugar and cayenne in a small saucepan. Bring to a gentle simmer and cook on a medium heat form about 15 to 20 minutes until the sauce has reduced by about half.

Add the can of cranberry sauce, stir and gently heat for about 10 minutes or so.
Cool before serving.