Cranberry Orange Chutney

I make a batch of this when cranberrires are in season, and it is nice to be able to have it on hand during the summer, to go with grilled meats.

• Ready In: 40 mins
• Serves: 20
• Yields: 10 half-pints

Ingredients

• 3  cups fresh cranberries (can use frozen-no need to thaw)
• 1  cup onion, peeled and chopped
• 1  cup raisins (or currants)
• 1  cup cider vinegar
• 3⁄4 cup sugar
• 3⁄4 cup light brown sugar, firmly packed
• 1  tablespoon orange zest
• 1⁄2 cup  orange juice
• 1  teaspoon salt
• 1  teaspoon ground cinnamon
• 1  teaspoon ground ginger
• 1  teaspoon ground cloves

Directions

1. In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
2. Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.