Cranberry Chutney

Recipe from The Thanksgiving Table by Diane Morgan

Yields: About 2 quarts

Ingredients

4 cups fresh cranberries (12oz bag)
2-1/2 cups sugar
1-1/4 cups water
6 whole cloves
2 cinnamon sticks
1 teaspoon salt
2 Granny Smith apples, peeled, cored, and diced
2 firm Bosc or Anjou pears, peeled, cored, and diced
1 small yellow onion, finely chopped
1 cup golden raisins
1/3 cup crystallized ginger, finely chopped
1/2 cup hazelnuts, roughly chopped

Instructions

In a large pot (I used my Dutch oven) over medium heat, combine the cranberries, sugar, water, cloves, cinnamon sticks, and salt. Stirring frequently, bring to a boil, and cook until the cranberries pop open, about 10 minutes. Turn the heat down to a simmer and stir in the apples, pears, onions, raisins, and ginger. Continue to cook, stirring often, until thick, another 10-15 minutes. Remove from heat and toss in the hazelnuts. Discard cinnamon sticks and cloves (if you can locate them). Refrigerate in tightly sealed jars.