Cherry-Cranberry Chutney

This replaced the canned sauce at Christmas the first year I made it! I got a photocopy of the recipe about 20 years ago from a coworker. (Still have that photocopy!) I've now introduced it to my future in-laws, who love it, too. The color is a deep ruby red, complementing the other holiday dishes nicely. Note: I've done the orange all kinds of ways, and leaving it whole works best in terms of texture. Another option is to use a blend of orange peel and orange extract to suit your tastes. Bon appetit!

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 1  cup brown sugar
• 1  cup raisins (golden or regular)
• 1  cup fresh cranberries
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon nutmeg
• 1⁄3 cup white vinegar
• 1 (21 ounce) can cherry pie filling
• 1  orange, whole

Directions

1. Wash the orange and roll it on the counter beneath the palm of your hand to soften it a little.
2. Place all ingredients in a heavy-bottomed saucepan, leaving the orange whole.
3. Mix the ingredients well.
4. Bring to boil over medium to medium-high heat.
5. Reduce heat and simmer for 20 minutes or until cranberries pop.
6. Cool, then chill in the refrigerator until ready to serve.