Cranberry Ginger Chutney with Thai Chiles

Ingredients

• 1 tablespoon minced shallot
• 1 teaspoon minced garlic
• 1/2 cup cider vinegar
• 1/3 cup brown sugar
• 1/4 cup apple juice
• 1/4 cup orange juice
• 2 cups fresh cranberries
• 1 cup chopped tart apple
• 1/4 cup raisins
• 1 whole fresh Thai chile pepper
• 1 teaspoon grated fresh ginger root
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt, or more to taste

Directions

Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.

Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.

Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.