Hello comrades!

After much discussion over the semantics this will be the ingredient of the week going forward.

So everyone now that we are post holiday what shall we do with the cheap and plentiful cranberry!

I love using it in sauces, but here is a fun chutney recipie:

4 cups fresh cranberries 1 cup raisins or dried cranberries 1/2 cup white sugar 3/4 cup packed brown sugar 2 teaspoons ground cinnamon 1 teaspoon minced fresh ginger root 1/4 teaspoon ground cloves 1 cup water 1/2 cup finely minced onion 1/2 cup chopped Granny Smith apple, peeled and cored 1/2 cup finely chopped celery

In a medium saucepan, combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally until the mixture begins to thicken, 5-10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow flavors to meld.