Cranberry Chutney

Cranberry Chutney

1 1/4 c. white sugar                                                  2 tsp. ground cinnamon

1/2 c. water                                                             1/4 tsp. salt

1- 12 oz. fresh cranberries                                       1/2 tsp. nutmeg

1/4 c. apple cider vinegar                                         1/8 tsp. ground cloves

2 lrg. apples. peeled & finely chopped                     1 small orange, peeled, seeded & chopped

1 small onion, finely chopped                                   3-4 Tbsp. fresh squeezed orange juice

3/4 c. raisins                                                           1/2 c. pecans, chopped, optional

1/2 c. brown sugar

In a large saucepan, bring water & white sugar to boil. Reduce heat & simmer 3 minutes. Now, just put in rest of the ingredients except the pecans. Bring back to a boil. Reduce heat & simmer 20-25 minutes, uncovered; stirring occassionally. Mixture thickens as it boils. Refrigerate. Can be made up the night before. Stir in pecans before serving, if you add earlier they get rubbery. Love the nutty added crunch the pecans give the chutney. So yummy served with turkey, pork roast, or even pork chops!

This chick loves cranberry chutney.