Cranberry Chutney with Crystallized Ginger and Dried Cherries

Makes 8-10 servings

ingredients

24 ounces apricot preserves
3/4 cup raspberry vinegar, or 3/4 cup white distilled vinegar plus 1 1/2 tsp raspberry preserves
A pinch of salt
1/4 tsp ground cloves
1/4 cup Grand Marnier
2 bags fresh cranberries, nasty ones discarded
1/2 cup finely chopped crystallized ginger
1 1/4 cups dried tart cherries

directions

In a large, heavy-bottomed saucepan, combine the apricot preserves, raspberry vinegar (or vinegar and raspberry preserves), salt, cloves, and Grand Marnier. Stir to mix, and place over medium-high heat. Bring the mixture to a boil, and continue to cook – it will bubble aggressively, and you should stir regularly to keep it from scorching – for about 10-15 minutes, or until it has thickened slightly. Reduce the heat to medium, add the cranberries, and cook until they are soft but not popped. [I know that they’re ready when I hear one or two of them pop; that’s a good indicator that most of them must be getting pretty soft.] Add the ginger and cherries, stir well, and remove from the heat. Cool completely before serving. The chutney will thicken considerably as it cools.