Cranberry Ginger Chutney with Thai Chiles

Ingredients

• 1 tablespoon minced shallot
• 1 teaspoon minced garlic
• 0.5 cups cider vinegar
• 0.33 cups brown sugar
• 0.25 cups apple juice
• 0.25 cups orange juice
• 2 cups fresh cranberries
• 1 cup chopped tart apple
• 0.25 cups raisins
• 1 whole fresh Thai chile pepper
• 1 teaspoon grated fresh ginger root
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground cinnamon
• 0.25 teaspoons salt , or more to taste

Instructions

1. 1

   Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.

2. 2

   Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.

3. 3

   Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.