The Best Cranberry Chutney

I know there's a thousand cranberry chutney recipe's out there, but this one is truly the best! Best if made a day in advance to really let the flavors meld. I never really measure the spices either, so I am guessing about 1/2 tsp. of each. Taste the cranberries after letting them set for awhile and re-season if necessary. Prep time does not include refrigeration time. Enjoy! UPDATE: When I posted the original recipe I forgot about the sugar you need in the water for the cranberries. Thank you to Chef Sydney Mike for pointing out my error!

• Ready In: 15 mins
• Serves: 10

Ingredients

• 1 (12 ounce) bag fresh cranberries
• 1⁄2 cup sugar
• 1  cup golden raisin
• 1  cup walnuts, chopped
• 1⁄2 cup dates
• 1  teaspoon  orange rind, grated
• 1  teaspoon lemon rind, grated
• 1  orange, juice of
• 1  lemon, juice of
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon allspice

Directions

1. Bring a pot of water with the 1/2 cup of sugar to a boil and boil cranberries until they pop, usually just a few minutes. Be careful not to over boil or they will be mushy.
2. Add all other ingredients except raisins and mix well. Let set in fridge at least 1 hour or up to 24 hours.
3. Stir in raisins just before serving.