Cranberry Chutney

Cranberries are a staple of holiday dining, and this cranberry chutney has been a part of my family's Thanksgiving dinners since 1984 when the recipe first appeared in the Los Angeles Times.  Most people use cranberry chutney to top off turkey this time of year, but I like to mix it in with wild rice or stuffing.  It also makes a great appetizer at holiday parties served over warmed brie with slices of baguette.  It's easy to cook, makes a great gift when canned, and will have your house smelling amazing in minutes!

Start with 5 cups of peeled and chopped apples and 1½ cups golden raisins.

Add 16 oz. of cranberries.

Combine with 1 cup of chopped pecans.

Pour in 24 oz. of maple syrup.

Add in 2 teaspoons of salt, 2 teaspoons of finely chopped onion,
and ½ teaspoon of ground cloves.

Squeeze in ⅓ cup lemon juice.  Bring all ingredients to boil in a large pan.
Reduce heat and simmer uncovered for 45 minutes or until thick.  

Ladle into hot, clean jars.

Adjust lids according to manufacturer's instructions and process in a hot water bath
for 10 minutes.

This chutney is a great way to say thank you this Thanksgiving.  If you'd like to give it as a gift, it's easy to give it a fall look by covering it with burlap and tying on a pretty ribbon.