cranberry and ginger chutney

prep time:: 20 min
total time:: 30 min

Makes 1 1/2 quarts

ingredients

2 cups firmly packed brown sugar
1 cup granulated sugar
1 1/2 cups water
1 cup candied ginger, cut into 1/4 inch cuts
1 1/2 cups freshly squeezed tangerine juice
1/4 cup cider vinegar
5 Tbs grated fresh ginger
1 cinnamon stick
2 1/2 lbs fresh cranberries (about 12 cups)

directions

In a saucepan, combine the brown sugar, granulated sugar, water, candied ginger, tangerine juice, cider vinegar, fresh ginger, and cinnamon. Bring to a boil, then reduce the heat, partially cover, and simmer for 10 minutes, stirring often. Add the cranberries, return to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and let cool. Remove the cinnamon stick and refrigerate until ready to serve. Then bring to room temperature before serving.