Cranberry Ginger Chutney

Ingredients

• 1 (12-ounce) bag cranberries, rinsed and drained
• 1/2 cup dried cranberries
• 1 large Granny Smith apple, cored, seeded, and chopped
• 1 (1-inch) piece fresh ginger, peeled and thinly slivered
• 1 cup apple juice
• 1 cup sugar
• 4 whole cloves

Preparation

1. Combine all ingredients in a 3 1/2-quart saucepan. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 3 minutes or until some cranberries begin to pop and all sugar has dissolved. Remove from heat, and allow to cool. Store, refrigerated, in an airtight container until ready to use.