Cranberry Chutney

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Ingredients

1. 1 (12 oz) pkg fresh cranberries, rinsed and picked through
2. Granny Smith apple, peeled, cored and diced
3. 1 firm pear, peeled, cored and diced
4. 1/2 c dried apricot, cut to thin julienne strips
5. 1/2 c raisins or golden raisins
6. 1/4 c crystallized ginger, cut to thin julienne strips
7. 1/2 t ground cinnamon
8. 1/4 t ground allspice
9. 1 pinch ground cloves
10. 1 c orange juice
11. 1 c white sugar
12. 1/4 c apple cider vinegar
13. 1 fresh jalapeno pepper, seeds and veins removed, finely diced
14. 1/2 c chopped walnuts or pecans (optional)

Instructions

1. In 3 qt saucepan, bring orange juice and sugar to a boil; stirring until sugar is dissolved.
2. Add cranberries, apple, pear, apricots, raisins, ginger, cinnamon, allspice, cloves and vinegar.
3. Bring back to a boil, reduce heat and simmer for 10 to 12 minutes until all cranberries have burst.
4. Add jalapeno and nuts, if using.
5. Remove from heat and cool 5 minutes.
6. Serve immediately, or cool to room temperature, or refrigerate in a covered container.

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