Thanksgiving Cranberry, Rhubarb, Cherry, Chestnut Chutney

This Tangy Thanksgiving Chutney is a mixture of Rhubarb, red onions, apples, chestnuts, cranberries, dried cherries with brown sugar, balsamic and spices. Use as a condiment with meat or poultry. Spread inside a left over turkey sandwich. Served over warmed crumbled goat cheese or creamy brie on top of toasted bread, it makes an elegant holiday hors d'oeuvre for the holidays.

• Ready In: 1 hr 20 mins
• Yields: 8 cups

Ingredients

• 12  ounces frozen cranberries or 12  ounces fresh cranberries, 3 cups
• 2  medium gala apples, 8 ounces or 2  cups  diced apples
• 1  lb rhubarb, trimmed and cut into 1/2 inch pieces
• 7  ounces chestnuts (From the jar is easy)
• 6  ounces dried cherries (1 cup diced)
• 8  ounces red onions, thinly sliced (2cups sliced)
• 1  cup light brown sugar
• 1⁄3 cup  balsamic vinegar
• 1⁄4 cup  finely chopped crystallized ginger (2 ounces)
• 1⁄2 teaspoon allspice
• 1⁄4 teaspoon ground cardamom
• 1  pinch ground cloves
• 1  cinnamon stick
• 2  teaspoons fresh thyme
• 1 1⁄2 teaspoons salt
•  fresh ground pepper

Directions

1. In a large stainless steel pot add all the ingredients.
2. Bring to a boil for 5 minutes stirring often then reduce heat to simmer.
3. Let the chutney simmer – uncovered – for 1½-2 hours.
4. Stirring frequently while cooking.
5. Jar and chill or process in a water bath for longer shelf life.