Cranberry Chutney

Recipe from The Thanksgiving Table by Diane Morgan

Yields: About 2 quarts



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