Cranberry and Dried Cherry Chutney

Cranberry and Dried Cherry Chutney

1 cup granulated sugar
2 cups fresh cranberries
1/2 cup dried cherries (Use unsweetened dried cherries, not sweetened ones.)
2 tbsp cider vinegar
1 tbsp light brown sugar
2 1/2 tsp minced fresh ginger
1 whole cinnamon stick, broken in half
2 tsp grated orange zest

In a medium, heavy saucepan combine 1 cup water and the granulated sugar and set over medium-high heat. Stir until the sugar has dissolved, and then bring the mixture to a boil without stirring.

Add the cranberries, cherries, vinegar, brown sugar, ginger, and cinnamon stick halves, and stir to mix. Bring the mixture to a simmer, then lower the heat slightly and cook until the mixture just starts to thicken, for 6 to 7 minutes. Remove the pan from the heat and stir in the orange zest. Using tongs, or a slotted spoon, carefully remove and discard the cinnamon stick halves. Cool the mixture to room temperature, then cover and refrigerate for 2 hours so that the chutney will thicken. (The chutney can be prepared 3 days ahead; serve chilled or bring to room temperature for 30 minutes before serving.)

Make 2 cups

From SundayRoasts by Betty Rosbottom (Chronicle Books 2011)

Prep time: 10 minutes

Start-to-finish time: 25 minutes, plus 2 hours, 15 minutes for the chutney to chill