Cranberry Orange Chutney Recipe

Cranberry Orange Chutney    –Lisa Lathrop ©2018

• 2 lbs fresh cranberries, rinsed
• 8 oz dried cranberries or raisins
• 2 navel oranges – washed, zested and split into sections
• Zest from oranges
• 1 cup granulated sugar
• ½ cup brown sugar
• ¼ cup cider vinegar or balsamic vinegar
• ¼ cup sherry, red wine or apple cider
• 2 shallots, peeled and diced
• 1 TBSP fresh grated or minced ginger
• 1 tsp cinnamon
• 1 tsp curry powder
• ½ tsp ground cardamom
• ½ tsp red pepper flakes
• ½ tsp ground cloves
• ½ tsp ground allspice

Combine all ingredients in a large stainless-steel saucepan and bring to a boil.  Reduce heat to medium and cook at a slow boil for 15-20 minutes until mixture is thick and liquid is syrupy.  Process in water bath for long storage.  Keeps refrigerated without processing for 1 week.