cranberry et al. chutney

My fridge, post-holidays: picked over, but not without a few surprises.

1 apple, peeled and cored
1 handful fresh cranberries
1 handful shelled pistachios
1 shallot, chopped
1/4 c balsamic vinegar
1/4 c sugar
1/4 tsp nutmeg
1/2 tsp ginger
1/2 tsp cinnamon

Combine in a saucepan over low heat. Cook down. When the cranberries pop, squash them with your wooden spoon. Eventually the mixture should cook down to the texture of thick relish.

Use as the tart condiment on a cheese plate, spoon onto crackers or turkey sandwiches, or heck, eat with a spoon.