Cranberry orange chutney

Yield: 5 Servings

3 c Cranberries - 750 ml      1 c Chopped onion - 250 ml
1 c raisins and currants      1 c Cider vinegar
3/4 c Sugar - 175 ml      3/4 c Packed brown sugar
1 TB Grated orange rind - 15 ml      1/2 c Orange juice - 125 ml
1 ts Salt - 5 ml      1 ts Cinnamon
1 ts Ginger      1 ts Ground cloves

In large saucepan stir together cranberries onion raisins currants vinegar granulated and brown sugars orange rind and juice salt cinnamon ginger and cloves; bring to boil. Reduce heat to medium-low and simmer stirring often for 20 minutes or until thickened. Pour into hot sterilized jars leaving 1/2 inch headspace; seal and refrigerate for up to 2 weeks. Or process in boiling water bath for 5 minutes; store in cool dark dry place. Makes about 5 cups. Per 2 tsp.: about 20 calories negligible protein 0 g fat 5 g carbohydrate. Recipe By : From: Bill Spalding