Garlic-Cranberry Chutney

• 1" fresh ginger
• 3 cloves finely chopped garlic
• 0.5 cup apple cider vinegar
• 4 Tbsp. sugar
• 0.125 tsp. cayenne pepper
• 1 lb. cranberry sauce
• 0.25 tsp. salt
• Fresh-ground black pepper

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

Combine the ginger, garlic, vinegar, sugar, and cayenne in a small pot. Bring it to a simmer, simmer on a medium flame for about 15 minutes or until there are about 4 Tbsp. liquid left.

Add the cranberry sauce, salt, and pepper. Mix well, though a few lumps are OK, and bring to a simmer. Simmer on a gentle heat for about 10 minutes.

Let it cool, then store in the fridge. It will keep for several days, if you don't finish it ALL after the first taste!