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Ginger Cranberry Chutney

1 1/2 cups fresh cranberries
16 dried apricots, chopped
3/4 cup brown sugar
1/3 cup dried currants
2 tbsp. fresh ginger, peeled and minced
2 tbsp. cranberry juice
3/4 tsp. cinnamon
1/4 tsp. cayenne pepper

Combine all ingredients in a heavy medium saucepan.  Cook
over medium heat, stirring to dissolve sugar.  Increase heat
to high and boil 3 minutes.  Transfer to a bowl and cool.

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