Cranberry and dried cherry chutney

Cost Inexpensive
Prep time 10 minutes
Start-to-finish time 25 minutes, plus 2 hours, 15 minutes for the chutney to chill

Ingredients

• 1 cup/200g granulated sugar

• 2 cups/225g fresh cranberries

• ½ cup/80g dried cherries

• 2 tbsp cider vinegar

• 1 tbsp light brown sugar

• 2-½ tsp minced fresh ginger

• 1 whole cinnamon stick, broken in half

• 2 tsp grated orange zest

Directions
1 In a medium, heavy saucepan combine 1 cup/240 ml 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.

2 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.

3 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.)

Makes 2 cups/585 g.