Cranberry, Ginger and Orange Chutney recipe

This is a halved, lazy version of a recipe I discovered via Food & Wine.  And it's AMAZING.

ingredients

1 large navel orange
1 bag fresh cranberries
1/4 cup water
1 tablespoon balsamic vinegar
1/3 cup turbinado sugar (white or light brown work fine, too)
1/4 cup minced fresh ginger
Salt and freshly ground pepper

2. prep
   

   Using a sharp knife, cut the orange in half and juice. Reserve pulp to add later.

   In a medium non-aluminum saucepan, combine the cranberries and water with orange juice and bring to a simmer over medium heat.

   Cover and cook over medium-low heat, stirring occasionally, until the cranberries have popped (about 10 minutes). 

   Add vinegar, sugar, ginger and orange pulp and continue to cook over medium-low heat, stirring occasionally, until thick (about 5 minutes).

   Remove from heat, let cool slightly, then season with salt and pepper to taste. Serve warm or at room temperature.

3. *Will keep in an airtight container in the fridge for one week.