Cranberry Chutney

I apologize for not having a picture to share with you. Trust me, this stuff is definitely picture worthy. The problem is that both times I have made it, it has been completely consumed before I realized I hadn't taken a picture! Yes, it is THAT good!!! I was a bit skeptical when I was making this. I didn't know if the falvors were going to blend well together. They do. And very well might I add. This chutney is good not only with turkey, mashed potatoes and gravy, with a roll and peas on the side. This is delicious on a wrap, with tortilla chips, on bread and I am sure many other things. It would be delicious as a topping on some crackers with a light spreading of cream cheese. Truly the possibilities are endless. It is easy to throw together and takes almost no effort at all. Try it. It is SO much better than regular cranberry sauce!!!

Cranberry Chutney
1 12oz. bag fresh cranberries
1 apple, peeled, cored and diced
1 onion, diced
1 jalapeno pepper, finely minced
1 Tbsp. fresh garlic, grated or finely minced
1 Tbsp. fresh ginger, grated or finely minced
1/2 cup raisons
1/2 cup cider vinegar
1/2 cup granulated sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. ground cloves

Place everything into a pot and bring to a boil. Turn heat down and let the mixture simmer until it is thickened-about 15 minutes.