Cranberry chutney

Yield: 6 servings

Measure Ingredient
1 \N Orange, washed, quartered, seeded, coarsely ground
1 medium Onion, chopped
1 pack Cranberries (12 ounces, about 4 cups)
1 \N One-inch knob of fresh ginger, shredded
¾ cup Bourbon or Scotch whisky
⅓ cup Vinegar
1½ cup Brown sugar
1 tablespoon Mustard seeds

If using a processor, process orange chunks 20 to 30 sec- onds; add quartered onion and process just until coarsely chopped.

Combine with remaining ingredients in a heavy saucepan. Bring to a boil; lower heat and simmer, stirring occasionally, 25 to 30 minutes.

Flavor will improve after aging a day or two.

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