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Cranberry Chutney Thursday, February 13, 2014, 03:07 PM

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Cranberry Chutney

Heat sugar and water to boil in a medium saucepan. Simmer 5 minutes. Add cranberries. Cook just until skins pop, about 5 minutes. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. It will thicken more when cool, so don't overcook.

Ladle into hot sterilized jars and seal. Yield 2 pints. Recipe doubles or triples easily.

Original Wordpress ID and Date: 7351, 2014-02-13_150711