Christmas Cranberry Chutney (adapted from The English Kitchen)
3 cups fresh cranberries
1 cup golden raisins (sultanas)
1/2 cup chopped candied citrus peel (or fresh zest from 3 large oranges)
1/2 cup finely chopped onion (I used a sweet onion)
3 cloves of garlic, peeled and crushed
1 cup cider or white vinegar (I used cider and loved the extra tang)
1 cup water
1 cup white sugar
1 cup dark brown sugar, packed
1/4 cup lemon juice
1 tsp kosher salt (1/2 tsp table salt)
3 whole cloves (as in the spice, not garlic)
1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp red pepper flakes
Place the vinegar, water, both sugars, lemon juice and salt in a large non-reactive saucepan. Bring to a boil, stirring to help dissolve the sugar. Once the sugar has dissolved add the remaining ingredients. Lower to a simmer and simmer gently, stirring often, uncovered for 45 minutes, until thickened. Makes about 4 cups. You can refrigerate it and give away as gifts for immediate use at this point, or you can process them to be shelf-stable for up to a year. To process, pour into hot sterilized jars and seal. Process in a hot water bath (boiling) for 15 minutes. Remove from hot water and place jars on a clean towel on your countertop. Let sit 24 hours.