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Cranberry Chutney by Jes Mostek serves: 10

This sweet, spicy, and savory sauce is a perfect compliment to pirk or poultry and makes for a fantastic appetizer!

You can either use home-made cranberry sauce or a can of whole berry cranberry sauce.

Ingredients:

1 med.

onion, diced

1 clove

garlic, crushed (or 1/2 tsp. powder for each clove)

2 T.

olive oil

1 tsp.

ginger

1/2 tsp.

cayenne

1/2 tsp.

chili powder

1/2 tsp.

black pepper

1/2 tsp.

rosemary

1/2 c.

red wine vinegar

1 1/2 c.

whole berry cranberry sauce

1 (14 oz.) can

pear halves

Directions:

Saute onion in oil until transluscent and golden brown. Crush and coarsely chop the garlic, add to the onion. Add half of the vinegar, reduce. While the liquid from the vinegar is cooking off, add the ginger, cayenne, chili powder, black pepper, and rosemary. Add the other half of the vinegar and reduce further. While you're waiting for the rest of the liquid from the vinegar to cook off, drain and dice the pears.

Remove the onion mixture from the heat, add cranberry sauce (either 1 can or 1 1/2 c. home-made) and diced pears. Stir. Serve hot or cold.