Cranberry Chutney

By daiseyduck

Ingredients

• 4 cups fresh or frozen cranberries, picked over and stemmed
• 2 1/2 cups sugar
• 6 whole cloves
• 2 (3-inch) cinnamon sticks
• 1 tsp. salt
• 2 (6 oz.) Granny Smith apples, peeled, cored, and cut into 1/2 inch dice.
• 2 (6 oz.) Bosc or Anjou pears, peeled, cored, and cut into 1/2 inch dice.
• 1 small yellow onion, diced
• 1 cup golden raisins
• 1/3 cup diced crystallized ginger

Details

Servings 8
Cooking time 40mins

Preparation

Step 1

In a deep 6-quart saucepan, combine cranberries, sugar, 1 1/4 cups water, cloves, cinnamon sticks and salt. Bring to a boil over medium heat, stirring frequently to dissolve sugar. Cook until berries begin to pop open, 10 to 12 minutes. Adjust heat so mixture barely simmers. Stir in apples, pears, onion, raisins and ginger. Continue to cook, stirring frequently until thick, 10 to 15 minutes longer. Remove from heat and allow mixture to cool to room temperature. Discard visible cinnamon sticks and cloves. Refrigerate.