Thanksgiving Cranberry, Rhubarb, Cherry, Chestnut Chutney

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 12 ounces frozen cranberries or 12 ounces fresh cranberries, 3 cups
• 2 medium gala apples, 8 ounces or 2 cups diced apples
• 1 lb rhubarb, trimmed and cut into 1/2 inch pieces
• 7 ounces chestnuts (from the jar is easy)
• 6 ounces dried cherries (1 cup diced)
• 8 ounces red onions, thinly sliced (2cups sliced)
• 1 cup light brown sugar
• 1/3 cup balsamic vinegar
• 1/4 cup finely chopped crystallized ginger (2 ounces)
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cardamom
• 1 pinch ground cloves
• 1 cinnamon stick
• 2 teaspoons fresh thyme
• 1 1/2 teaspoons salt
• fresh ground pepper

Recipe

• 1 in a large stainless steel pot add all the ingredients.
• 2 bring to a boil for 5 minutes stirring often then reduce heat to simmer.
• 3 let the chutney simmer – uncovered – for 1½-2 hours.
• 4 stirring frequently while cooking.
• 5 jar and chill or process in a water bath for longer shelf life.