Cranberry Chutney
Contributed by Diane S.

1 pound fresh cranberries, rinsed
1 cup sugar, or more to taste
1/2 cup white vinegar
Zest and juice of 2 oranges
Zest and juice of 1 lemon
2 teaspoons chopped fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon crushed red pepper flakes
1 mango, peeled and chopped into
1/4-inch chunks, or other fruit such as blackberries or strawberries

Place the cranberries in a medium saucepan. Add the sugar, vinegar, orange
and lemon zest and juice. Bring to a low boil and cook just until the
cranberries burst.

Add the ginger, cumin, coriander, red pepper flakes and mango and stir
once. Taste, adding additional sugar if necessary, or to taste. Allow to
cool.

The chutney will gel slightly as it cools. It will keep for 1 week in the
refrigerator.

Makes about 4 cups; analysis per 1/4-cup serving.

Adapted from "Modern Food Gifts" by Martha Gill (Longstreet Press,
$18.95)

Tested by Susan Selasky for the Free Press Test Kitchen

76 calories (2% from fat), 0 grams fat (0 gram sat. fat), 20 grams
carbohydrate, 0 grams protein, 1 mg sodium, 0 mg cholesterol, 7 mg calcium,
2 grams fiber.