Cranberry Chutney

• 1 tablespoon vegetable oil
• 2 cups chopped onions
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon white or cider vinegar
• 1 tablespoon grated peeled ginger root
• 1 teaspoon grated lemon or orange peel
• Pinch of cayenne
• 1 16-ounce can of whole-berry cranberry sauce

1. In a saucepan on medium-high heat, warm the oil and cook the onions, salt, and pepper, until the onions are translucent, about 5 minutes.
2. Add the vinegar, ginger, citrus peel, and cayenne and simmer for 10 minutes, stirring occasionally.
3. Add the cranberry sauce and stir well.
4. Serve warm, at room temperature, or chilled.
5. The chutney will keep in the refrigerator for at least a month.
6. A dollop of Cranberry Chutney makes Curried Cauliflower & Chickpea Soup (page 120) absolutely delicious.
7. Try a dollop on Baked Acorn Squash Crescents (page 198) or Roasted Sweet Potatoes (page 197), or next to Indian Potato Salad with Cilantro Omelet (page 106).

vegetable oil, onions, salt, black pepper, white, ginger root, lemon, cayenne, cranberry sauce

Taken from www.epicurious.com/recipes/food/views/cranberry-chutney-377201 (may not work)