½ cup Cranberry-pomegranate juice
1 tbsp. red wine vinegar
2 tbsp. dried cranberries
½ tsp. ground cinnamon
¼ tsp. ground ginger
½ cup Boar’s Head Vidalia Onion Relish
2 tsp. Boar’s Head honey mustard
To make the chutney: Heat the cranberry-pomegranate juice in a small saucepan and add the red wine vinegar. Add the dried cranberries, cover and let steep for 15 to 20 minutes. Stir in the spices, onion sauce and mustard. The chutney can be cut into smaller pieces if desired. Serve slightly warm or store in fridge until ready to use.
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