Garlicky Cranberry Chutney
This chutney is a marriage of a spicy relish and a sweet jam.  It's great with Thanksgiving turkey.

2 tablespoons finely minced fresh ginger

1 small head finely chopped garlic

1 cup apple cider vinegar

2 cups sugar

1/2 teaspoon cayenne pepper

2 bags (14-ounce) fresh cranberries

3/4 teaspoon salt

1/2 teaspoon ground black pepper

Cut ginger into paper thin slices, stack them together and cut into really thin slivers.

Combine cranberries, ginger, garlic vinegar, sugar and cayenne in a small pot. Bring to a simmer on medium heat about 15 minutes or until there are about 4 tablespoons of liquid left.

Add salt, and pepper. Mix and bring to a simmer. Simmer on a gentle heat for about 10 minutes. Cool, store and refrigerate. It will keep for several days. (This can also be canning in hot jars and stored in for a couple months.)

Original Recipe
This recipe is from Madhur Jaffrey's cookbook EAST/WEST MENUS FOR FAMILY AND FRIENDS, published by Harper & Row, 1987. 

1-inch fresh ginger

3 cloves finely chopped garlic

1/2 cup apple cider vinegar

4 tablespoons sugar

1/8 tsp cayenne pepper

1 -lb. can cranberry sauce with berries

1/2 tsp salt (or less)

ground black pepper

Cut ginger into paper thin slices, stack them together and cut into really thin slivers.

Combine ginger, garlic vinegar, sugar and cayenne in a small pot. Bring to a simmer on medium heat about 15 minutes or until there are about 4 tablespoons of liquid left.

Add can of cranberry sauce, salt, and pepper. Mix and bring to a simmer. Lumps are ok. Simmer on a gentle heat for about 10 minutes. Cool, store and refrigerate. It will keep for several days.