Cranberry Chutney

1 teaspoon fresh minced ginger1 tablespoon diced garlicfrac12; cup cider vinegarfrac12; teaspoon black pepperfrac12; teaspoon cinnamonfrac12; teaspoon allspice2 bags (12 ounces each) fresh cranberries4 tablespoons sugarfrac12; orange or 2 clementines, peeled and dicedThe juice of 1 lemon, or frac14; cup bottled lemon juice

Add cider, garlic and spices to a large pot on stove. Bring to a boil stirring often, and reduce to medium-low heat. Simmer for 20 minutes. Add cranberries, sugar, citrus and lemon juice. Simmer, stirring occasionally for 2 to 3 hours.Transfer chutney into five, 8-ounce canning jars; refrigerate one or two for immediate consumption and process the others in a hot water bath according to home canning guidelines.Makes five cups.Cook's note: What doesn't get consumed for Thanksgiving dinner can be given as holiday gifts.Kelly Donlea, Organizing Dinner