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.