CRANBERRY CHUTNEY - INDIAN

If your only experience with cranberries has been in sweet, jelled
sauces, this spicy chutney will provide a welcome change of pace
for your grown-up palate.

Ingredients:

* 12 ounces fresh cranberries
* 1 cup peeled, diced apple
* 1 cup orange juice
* 1/2 cup chopped dried apricots
* 1 teaspoon freshly grated ginger
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 3 to 4 tablespoons honey, to taste

Place all the ingredients except the honey in a deep,
heavy saucepan and bring to a simmer. Cook over low heat
with the lid slightly ajar for 20 to 25 minutes, or until
the liquid is mostly absorbed. Add honey to taste and
simmer uncovered for another 5 to 10 minutes until thick.
Let the chutney cool to room temperature, then store in a
sterilized jar, tightly covered but not sealed.
Refrigerate until needed. Before serving, bring to room
temperature. Serves 8.

Per Serving: Calories: 97; Total Fat: 0; Protein: 1 gram;
Carbohydrate: 23 grams; Cholesterol: 0 grams; Sodium: 2
milligrams