MADHUR JAFFREY'S* GARLICKY CRANBERRY CHUTNEY 1 inch cube of fresh ginger, peeled 3 cloves garlic, peeled & very finely chopped 1/2 cup apple cider vinegar or distilled white vinegar 4 tablespoons sugar 1/8 teaspoon cayenne pepper, or to taste 1 lb can /jar of jellied cranberry sauce 1/2 teaspoon salt freshly ground black pepper Cut the ginger into paper-thin slices. Stack the slices together and cut them into very slivers. Combine the ginger slivers, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer. Simmer on a medium flame for about 15 minutes or until there are about 4 tablespoons of left (excluding the solids). Add the cranberry sauce, salt and pepper. Mix and bring to a simmer. It will be a bit lumpy, that is fine. Simmer on a gentle heat for about 10 minutes. Cool. Put in a jar and refrigerate. This will keep for several days. Makes 2 cups. * From Madhur Jaffrey's Cookbook: Easy East/West Menus for Family and Friends, Harper & Row Publishers, New York, 1987.