Cranberry-Tomato Chutney

By mhatkinson

This chutney may be prepared two weeks ahead, covered and refrigerated.

Ingredients

• 1 1/2 cups fresh cranberries
• 1 (16-ounce) can tomatoes in juice, drained
• 1 cup packed brown sugar
• 1/2 cup golden raisins
• 1 medium onion, chopped
• 1 tablespoon grated fresh ginger (see tip)
• 1 jalapeno, seeded and chopped
• 1 teaspoon mustard seeds
• 1 cinnamon stick
• 1 garlic clove, minced

Preparation

Step 1

In a heavy-bottomed saucepan, over medium heat, combine cranberries, tomatoes, brown sugar, raisins, onion, ginger, jalapeno, mustard seeds, cinnamon stick and garlic. Bring to a simmer, stirring to dissolve sugar.

Reduce heat to low and simmer until thickened, about 10 minutes. Cool completely. Remove cinnamon stick. Serve at room temperature.

Tip: Grate ginger on the coarse side of a box grater, and there's no need to peel it. Wash first and pat dry.