Cranberry Shallot Chutney

Ingredients

• 3 cups cranberries (fresh or frozen)
• 2 large granny smith apples, peeled, cored and chopped
• 1 1/4 cups light brown sugar, packed
• 1/3 cup raspberry vinegar
• 1/2 cup golden raisin
• 1/4 cup candied ginger, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder (Madras)
• 1 orange, zest of (finely shredded)
• 2 shallots, peeled and minced
• 3/4 cup walnuts, toasted and chopped (or pecans)

Directions

1. 1

   Place all the ingredients except the nuts in a large saucepan.

2. 2

   Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes.

3. 3

   Stir in the nuts.

4. 4

   Ladle into hot sterilized jars. Seal with new canning lids and metal rings.

5. 5

   Process for 10 minutes using boiling water bath method.

6. 6

   Remove jars from water and wait for the "ping" to make sure they are sealed.

7. 7

   Can also be stored in airtight container in refrigerator instead, and used within 2 weeks.