Cranberry Chutney

Yield: 3 1/2 cups

Ingredients

• 1/2  medium onion, chopped
• 1  garlic clove, minced
• 1/2  jalapeno pepper, seeded and chopped
• 1  (1/2-inch-thick) slice fresh ginger, peeled and chopped
• 2  tablespoons  white wine vinegar
• 1/2  teaspoon  grated lime rind
• 1  tablespoon  fresh lime juice
• 2  (16-ounce) cans whole-berry cranberry sauce
• 1/4  cup  sugar

Preparation

Cook onion and next 6 ingredients in a large saucepan over medium-high heat, stirring constantly, 10 to 15 minutes or until mixture is tender. Stir in cranberry sauce and sugar; bring to a boil. Remove from heat.

Cover and chill 2 hours. Store in refrigerator up to 2 weeks.