Cranberry Chutney

Ingredients

• 4 cups Fresh Cranberries
• 1-¼ cup Water
• 2-½ cups Sugar
• 6 whole Cloves
• 2 sticks Cinnamon
• 1 teaspoon Salt
• 2 whole Granny Smith Apples (peeled, Cored And Diced)
• 2 whole Bosc Or Anjou Pears, Peeled, Cored, And Diced
• 1 whole Small Yellow Onion, Chopped
• 1 cup Golden Raisins
• ⅓ cups Crystallized Ginger, Finely Chopped
• ½ cups Hazelnuts, Roughly Chopped

Preparation Instructions

In a large pot (I used my Dutch oven) over medium heat, combine the cranberries, water, 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.

Adapted from The Thanksgiving Table by Diane Morgan.