Cranberry Ginger Chutney with Thai Chiles

Ingredients

• 0.3 cup apple juice 
• 0.3 cup brown sugar 
• 0.5 cup cider vinegar 
• 2 cups cranberries fresh
• 1 teaspoon ginger root fresh grated
• 1 teaspoon garlic minced
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.3 cup orange juice 
• 0.3 cup raisins 
• 0.3 teaspoon salt to taste
• 1 tablespoon shallots minced
• 1 cup baking apples are apples that have a sweet-tart balance and hold their shape when chopped
• 1  thai chile pepper fresh whole

Equipment

• pot

Directions

1. Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.
2. Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar.
3. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
4. Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes.
5. Remove and discard the chile pepper.
6. Add salt to preference.