Cranberry Pineapple Chutney

1/2 cup cider vinegar

1/2 cup sugar plus 1/4 cup

1 piece (1 inch) fresh ginger, peeled and finely
chopped. About 2 tbsp.

1 small red onion, finely chopped

2 cloves garlic, finely chopped

1/4 tsp cayenne pepper

1 (12 oz) pkg fresh cranberries

1 can (8 oz) crushed pineapple in syrup

1/2 tsp salt

In medium non stick saucepan, combine vinegar, 1/2 cup sugar

ginger, red onion, garlic and cayenne. Bring to a simmer; cook

uncovered, over medium heat for 10 minutes. Add cranberries, pineapple

with syrup and salt. Return to simmer; cook stirring occasionally, 15

minutes or until cranberries are softened. Remove from heat. Stir in the

remaining 1/4 cup sugar. Spoon into glass bowl; let cool completely.

Cover with plastic wrap and refrigerate until ready to serve.