Tangerine & Cranberry Chutney

This is a tangy-sweet cranberry chutney with lots of tangerine flavor. It's wonderful with all of those rich holiday entrees, turkey, ham, duck, goose... mmmmmm! Even my husband, a confirmed canned cranberry sauce aficionado, tried this and liked it. It also makes the best leftover turkey sandwich spread, with mayo and a slice of sharp cheddar.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1 (12 ounce) package fresh cranberries
• 1  cup apple cider vinegar
• 1  cup brown sugar
• 1⁄2 cup honey
• 1 1⁄2 tablespoons tangerine zest
• 2  tangerines, juice of
• 1  pinch cinnamon
• 1  pinch nutmeg

Directions

1. Combine all ingredients in a large saucepan.
2. Bring to a boil, then reduce heat to a simmer.
3. Cover (this is important, these things pop all over the place at first--) and cook down until thickened to your liking (check after a half hour or so, and if you cook longer, check periodically to be sure the sugary content doesn't begin to burn).
4. Adjust the sweetness if you like; I like it more tangy, the hubby likes sweeter.