Cranberry-Apple Chutney

1 pound fresh cranberries

1 Honeycrisp apple, cored and diced

¼ cup cane sugar

¼ teaspoon vanilla extract

1 ounce Grand Marnier or other orange liqueur

¼ cup fresh orange juice

½ ounce fresh lemon juice

½ teaspoon freshly grated ginger

In the work bowl of a food processor, chop all ingredients until the consistency of heavy, wet sand. Chill for about an hour before serving. Can be made a few days in advance.

Makes seven to eight cups.

Chef Gregory Anagnos, Medusa Grill and Bistro, Lake Geneva, Wis.