Currant-Apple-Cranberry Chutney
1/4 cup red currant jam
3 tablespoons cider vinegar
1 tablespoon unsalted butter
2 teaspoons finely chopped, peeled fresh ginger
1 cinnamon stick
1 shallot, chopped
Kosher salt
3 soft cooking apples, such as McIntosh, peeled, seeded, and diced
1/4 cup dried cranberries
2 tablespoons chopped fresh flat-leaf parsley
Instructions:
Stir together the jam, vinegar, butter, ginger, cinnamon stick, shallot and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and heat on High for 2 minutes. Carefully uncover, add the apples and cranberries and stir until coated. Re-cover, and heat on High until the apples are very soft and lose their shape, about 10 minutes. Vent and set aside for 10 minutes. Stir in the parsley.
