This is so easy, you’ll wonder why anyone ever bothered canning that jello-y crap.
The Indians and English use them much, boyling
them with Sugar for Sauce to eat with their Meat,
and it is a delicate sauce.
—John Josselyn, while visiting New England 1663
12 ounces fresh cranberries
2 tablespoons red onion,
2∕3 cup granulated sugar
2 teaspoons grated ginger
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup finely chopped pecans,
In a heavy saucepan, combine the
cranberries, onion, sugar, ginger,
spices and salt. Cook over medium
heat, stirring, until cranberries
begin to pop—about 5–6 minutes.
Remove from heat and cool. Stir in
pecans. Chutney is best if made two
days ahead. Refrigerate.