Cranberry Chutney

1 cup whole-berry cranberry sauce

1 medium yellow onion, diced

½ tablespoon diced jarred jalapeño slices (more or less to taste)

1 cup chopped dried apricots

¼ teaspoon ground cloves

2 tablespoons grated fresh ginger

⅓ cup cider vinegar

¼ cup light brown sugar

Salt and ground black pepper, to taste

In a medium saucepan over medium-high heat, combine all ingredients and bring to a simmer, stirring often. Reduce heat to simmer for 10 minutes, or until the onions are tender. If the chutney gets too dry, add about ¼ cup water.

Serves eight.