Cranberry, Orange & Ginger Chutney

Cranberries are super easy, wonderfully tasty, and highly rewarding.  I have no idea why anyone would eat that crap they put in cans.  Typically, I will just put two pounds of cranberries over heat with a cup of OJ and a half a cup of sugar, but I finally made the variation with ginger work (it had thwarted me since 2007.)

1 cup orange juice, low or no pulp preferably

2 pounds fresh cranberries

2 tablespoons balsamic vinegar

½ cup packed brown sugar

½ cup bourbon whiskey

¼ cup grated fresh ginger

Zest of 1 lemon

On medium heat, sauté the ginger in the vinegar for 1-2 minutes, until fragrant.  Add the orange juice, brown sugar, and 1 pound of the cranberries.  Stirring occasionally, allow all the cranberries to pop open and begin to form a jelly, about 10 minutes.  Add lemon zest and the remaining pound of cranberries.  Stir frequently until about half of these cranberries have burst.  Add whiskey, stir, and remove from heat.  Transfer to serving bowl and chill.

The chutney can be refrigerated for up to 1 week.  So you can make it well ahead of the Big Day to save on stove space and aggravation.