Cranberry Chutney

This is REALLY tasty, I'm looking forward to serving it with the early Thanksgiving meal I'm making this weekend!  I think its going to be fantastic with the roasted turkey and the leftover turkey sandwiches!  

I also think it would be great with ham, pork chops or pork roast!  Enjoy!

This recipe makes a little less than 4 pints {16 ounce jars}.

I found the original recipe from Alaska From Scratch.

You can make this and refrigerate it until using or can it to use later; I refrigerated half for this weekend and canned half for my other Thanksgiving later this month.

Ingredients:

-4 cups (12oz.) fresh cranberries {I'm sure you could use frozen too}

-2 1/2 cups sugar

-1 1/4 cups water

-6 whole cloves

-2 cinnamon sticks {about 4 inches each}

-1 tsp salt

-2 Granny Smith apples, peeled, cored and diced

-2 firm Bosc or Anjou pears, peeled, cored and diced

-1 small yellow onion, finely chopped

-1 cup golden raisins

-1/3 cup crystallized ginger, finely chopped {I used about 1/4 cup because I know not everyone likes ginger}

-1/2 cup hazelnuts, roughly chopped {I omitted the hazelnuts, I know the kids wouldn't like them}

Process:

1. Add rinsed cranberries to a large pot.

2. Add sugar to cranberries.

3. Add whole cloves.

4. Add cinnamon sticks.

5. Add salt.

6. Add water.

7. Stir and bring to a boil over medium heat.

8. Stir frequently for about 10 minutes until cranberries begin to pop.

9. Turn down heat to a simmer and stir in apples, pears, onion, raisins and ginger.

10. Continue cooking over low heat, stirring often for another 10-15 minutes.

11. Remove from heat.
12. Discard cinnamon sticks and cloves {if you can find them, I could only find 3 of the cloves}.
13. Stir in hazelnuts; pour into desired airtight container and refrigerate until using.
OR 
Pour chutney into hot jars to can.
-Process in a hot water bath for 15 minutes with the lid on canner.
-Turn off heat, remove lid and let jars sit in canner for 5 minutes.
-Remove jars from canner onto a wire rack.
14. Enjoy!