Cranberry Chutney

from The Farmhouse Cookbook by Susan Loomis

Cranberries are so full of natural pectin that they are ideal for conserves, and this sweet, tart spread is wonderful. It can be canned or frozen, or kept in the refrigerator for weeks. I like to use it on sharp Cheddar cheese sandwiches, as a condiment for curry, or alongside roast chicken.

1 pound (4 cups) fresh or frozen cranberries
I small tart apple, peeled, cored, and diced (I never peel)
2 cups packed light brown sugar
3/4 cup cider vinegar
1/2 cup dried currants
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. yellow mustard seeds
1/2 to 1/2 tsp. dried pepper flakes

1. Place all the ingredients in a large heavy saucepan (using only 1/4 tsp. of the red pepper flakes) and bring to a boil over medium high heat. Reduce the heat and simmer until the mixture thickens slightly, about 25 minutes. The cranberries will pop as they cook. Taste and adjust the pepper flakes.

2. Allow the chutney to cool, then ladle into jars. Cover and refrigerate for up to 3 months. Alternatively, ladle into sterilized jars and *seal according to mfrs. instructions. Or place in freezer containers, allow to cool to room temperature and freeze for up to one year.

Yield: 2 pints

*Process for 10 minutes in a boiling water canner
NOTE: I like to add some finely chopped orange rind.