Uncle Bill's Cranberry Chutney

A delightful chutney with a definite cranberry taste. Excellent with turkey or chicken.

• Ready In: 1 hr
• Yields: 7 cups

Ingredients

• 6  cups fresh cranberries
• 1  cup  chopped onion
• 2  cups  chopped peeled and cored apples
• 2  medium navel oranges, zest grated,pith discarded and the fruit coarsely chopped
• 1  cup  golden seedless raisins
• 1  cup  chopped pecans
• 1  cup  frozen orange juice concentrate
• 2  cloves garlic, finely chopped
• 2  cups  packed light brown sugar
• 1⁄2 cup tarragon vinegar
• 1⁄4 cup  finely chopped fresh tarragon
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon ground allspice
• 1⁄2 teaspoon ground cinnamon

Directions

1. Wash and rinse cranberries well in cold water.
2. In a large heavy bottom saucepan, combine all ingredients.
3. Bring to a boil over medium heat, about 10 to 15 minutes, stirring constantly.
4. Reduce heat and simmer, uncovered for 20 to 25 minutes or until slightly thickened, stirring frequently.
5. Prepare 7- 1/2 pint jars by washing with soap and hot water.
6. Rinse well with clean hot water.
7. Preheat oven to 300 degrees F.
8. Place clean jars upside down on oven rack and heat for at least 15 minutes.
9. Ladle hot chutney into hot jars, leaving 1/2" headspace.
10. Wipe rims clean.
11. Apply lids according to manufacturer's directions.
12. Apply screw tops just finger tight.
13. Place jars on a towel and cover with another towel until cooled.
14. Jars are sealed when you hear each jar"pop", and lids should be concave (depressed down.) Label jars and store in a cool, dry place.