Cranberry-apple chutney with ginger

Ingredients:

• 300–450 g cranberries
• 2 red apples, peeled, cored and sliced ​​2.5cm thick.
• 5 cm ginger root, peeled and finely grated
• 0.5 cup apple cider vinegar
• 1 cup granulated sugar
• 1 cup of water

Preparation:

1. Combine the ingredients in a large saucepan. Bring to a boil and simmer until soft, about 30 minutes. The chutney should reduce in volume and thicken. Cool the sauce completely before serving.