Cranberry Chutney
4 cups (12 oz) fresh cranberries 1 cup raisins, dried cranberries, or similar dried berries ½ cup sugar ¾ cup brown sugar 2 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves ¼ tsp salt ¼ tsp ground black pepper 1 cup water, vegetable stock, or orange juice ½ cup minced onion ½ cup minced granny smith apple ½ cup minced celery Optional ½ cup chopped pistachios, walnuts, or peanuts
In a medium pot, combine the cranberries, dried fruit, sugar, brown sugar, cinnamon, ginger, cloves, salt, pepper, and water/stock/orange juice. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.
Add the onion, apple, celery, and nuts. Stir occasionally until the mixture thickens, 5-10 more minutes. Remove from heat.
For best flavor, refrigerate it overnight.
This makes a large amount. For Thanksgiving, I make 1/3 of a recipe.
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