Cranberry-Orange Chutney

I don’t really remember where I originally found this recipe for cranberry chutney, but I have been making it for years now, with a few added twists.  I usually double this and cook it in a big pot so that there are leftovers to put on oatmeal with yogurt.  Sorry I don’t have photos of the finished product; my camera battery died!

juice of one orange + water to equal 1 c. liquid
3/4 c. white sugar (you really can’t skimp on this!)
12 oz fresh cranberries
1 medium granny smith apple, chunked into small pieces
zest of 1 orange
1/2 c. apple cider vinegar
1/2 t. ground cinnamon
1/4 t. ground ginger
1/4 t. ground allspice
1/8 t. ground cloves

Before you juice the orange, zest it, and reserve the zest.  Add water to juice to equal one cup of liquid.  Combine water and sugar in a medium saucepan over medium heat.  Stir until sugar dissolves.  Add apple pieces.  Bring mixture to a boil.  Add in the rest of the ingredients.  Bring to a boil again over medium heat, then simmer gently for 10 – 15 minutes, until most of the cranberries have popped and the mixture is “saucey.”  It will thicken as it cools.

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