Christmas Cranberry Chutney

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.