SEASONINGS: a series of specials celebrating food and culture from NPR MADHUR JAFFREY'S* GARLICKY CRANBERRY CHUTNEY [items in square brackets are additions by Dan and Maya] 1 inch cube of fresh ginger, peeled 3 cloves garlic, peeled & very finely chopped 1/2 cup apple cider vinegar or distilled white vinegar [or less] 4 tablespoons sugar [or less] 1/8 teaspoon cayenne pepper, or to taste [1/16 teaspoon ground cinnamon] [1/16 teaspoon ground allspice] 1 1 lb can or jar of jellied cranberry sauce [and/or whole cranberry sauce] 1/2 teaspoon salt freshly ground black pepper [1/4 cup raisins, black and/or white] [1/4 cup chopped nuts, such as walnuts or pecans] [1 or 2 tablespoons red wine, brandy, and/or red vermouth] [1/2 small orange, peeled, diced] [1 or 2 square inches orange peel, finely diced] Cut the ginger into paper-thin slices. Stack the slices together and cut them into very thin slivers. Combine the ginger slivers, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer. [also the cinnamon and allspice] Simmer on a medium flame for about 15 minutes or until there are about 4 tablespoons of liquid left (excluding the solids). Add the cranberry sauce, salt and pepper. Mix and bring to a simmer. It will be a bit lumpy, but that is fine. [also the raisins, nuts, wine, orange, orange peel] Simmer on a gentle heat for about 10 minutes. [With the added liquids and orange, this might extend to 30-60 minutes.] Cool. Put in a jar and refrigerate. This will keep for several days. Makes 2 cups. [We doubled the recipe, used 1 can jellied and one can whole cranberry sauce. (You could probably start with fresh cran- berries, and cook them down with some water and sugar.) If you are using canning jars, go ahead and fill jars while sauce is still hot.] * From Madhur Jaffrey's Cookbook: Easy East/West Menus for Family and Friends, Harper & Row Publishers, New York, 1987.