Cranberry Chutney

By XrayKim

Ingredients

• 4 c fresh cranberries (12oz bag)
• 2-1/2 c sugar
• 1-1/4 c water
• 6 whole cloves
• 2 cinnamon sticks
• 1 t salt
• 2 Granny Smith apples, peeled, cored, and diced
• 2 firm Bosc or Anjou pears, peeled, cored, and diced
• 1 small yellow onion, finely chopped
• 1 c golden raisins
• 1/3 c crystallized ginger, finely chopped
• 1/2 c hazelnuts, roughly chopped

Preparation

Step 1

1.In a large pot (I used my Dutch oven) over medium heat, combine the cranberries, sugar, cloves, cinnamon sticks, and salt. Stirring frequently, bring to a boil, and cook until the cranberries pop open, about 10 minutes. Turn the heat down to a simmer and stir in the apples, pears, onions, raisins, and ginger. Continue to cook, stirring often, until thick, another 10-15 minutes. Remove from heat and toss in the hazelnuts. Discard cinnamon sticks and cloves (if you can locate them). Refrigerate in tightly sealed jars.