Serves: 3
Total Calories: 852

1 (12-ounce) package cranberry fresh
1 1/2 cups brown sugar packed
1 apple large tart, chopped
1 onion medium chopped
1 orange medium, peeled, seeded and chopped
3/4 cup water
1/2 cup raisins
2 tablespoons candied ginger chopped
2 tablespoons cider vinegar
1 teaspoon celery seeds
1/4 teaspoon cloves ground

Pick over and rinse cranberries. Place in a heavy 3-quart saucepan. Stir in remaining ingredients. Bring to a boil, reduce heat to low and cook for 30 to 45 minutes or until mixture thickens, stirring frequently to prevent scorching. Cool.

Spoon into glass containers with tight-fitting lids, leaving 1/2 -inch headspace. Wipe rims with a damp towel. Seal tightly. Refrigerate up to 2 weeks.

Spoon chutney into small French canning jars or clear apothecary jars and attach attractive labels with serving suggestions. Add a fluffy bow to each and insert small silk flowers or sprigs of juniper.

Nutritional Facts:

Serves: 3
Total Calories: 852
Calories from Fat: 0

More Recipes from the Gifts From Your Kitchen Cookbook:
Chunky Peach Chutney
Cranberry Chutney
Golden Conserve
Strawberry Kiwi Jam