Cranberry Chutney

½ cup cider vinegar

2 cups firmly packed brown sugar

½ teaspoon ground ginger

¼ teaspoon ground allspice

½ teaspoon cinnamon

1 ½ cups orange juice

zest of 1 lemon

1 lemon, peeled with pith discarded, pitted, and cut into sections

 zest of 2 oranges

2 oranges, peeled with pith discarded, and cut into sections

1 apple, peeled, seeded, and chopped

6 cups cranberries (2 12-oz bags)

½ cup golden raisins (optional)

½ cup dried apricots, chopped

  1. In a large saucepan over a medium-high heat, combine the vinegar, sugar, ginger, allspice, cinnamon and orange juice, and bring to a boil. Stir occasionally, until the sugar is dissolved
  2. Add the lemon zest, orange zest, lemon and orange sections, and apple. Simmer the mixture, stirring occasionally, for 10 minutes
  3. Add 5 cups of the cranberries, raisins (if using), and apricots, and simmer the mixture, stirring occasionally, for 40 minutes, or until it is thickened.  Stir in the remaining cranberries and simmer the mixture for 10 minutes, stirring occasionally
  4. Transfer the chutney to a bowl, let it cool to room temperature. Refrigerate it, and store covered for up to 2 weeks.

Yield: approximately 6 cups