Spiced Cranberry Chutney with Oranges

Bon Appetit, November 1999

Makes 5 cups

2 1/4 cups packed golden brown sugar

1 1/2 cups cranberry juice (I used Cranberry Juice Cocktail.)

1/2 cup apple cider vinegar

1/2 tsp ground ginger

1/4 tsp ground allspice

2 12 oz packages cranberries

2 Tbsp orange zest

2 oranges, peeled, white pith removed, sectioned

2 Granny Smith apples, peeled, cored and chopped

1/2 cup currants

1/2 cup dried apricots

Combine first five ingredients in a saucepan. Stir over medium heat until sugar dissolves. Increase heat, bring to a boil. Stir in the remaining ingredients; bring to a boil. Reduce heat and simmer until mixture is thick. Stir occasionally, about 40 minutes. Cool completely.

Can be made three days ahead. Cover and chill.