Cranberry Ginger Chutney With Thai Chiles

• 1 tablespoon minced shallot
• 1 teaspoon minced garlic
• 1/2 cup cider vinegar
• 1/3 cup brown sugar
• 1/4 cup apple juice
• 1/4 cup orange juice
• 2 cups fresh cranberries
• 1 cup chopped tart apple
• 1/4 cup raisins
• 1 whole fresh Thai chile pepper
• 1 teaspoon grated fresh ginger root
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt, or more to taste

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. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
3. 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. Remove and discard the chile pepper. Add salt to preference.

shallot, garlic, cider vinegar, brown sugar, apple juice, orange juice, fresh cranberries, apple, raisins, pepper, ginger root, ground cloves, ground cinnamon, salt

Taken from www.allrecipes.com/recipe/235578/cranberry-ginger-chutney-with-thai-chiles/ (may not work)