Stephanie's Cranberry Chutney
 
1 1/2 cup sugar
 
1/2 cup wild blackberry honey
 
1/2 cup berry vinegar
 
1/2 cup fresh squeezed orange juice
 
1/2 cup red onion, finely chopped
 
1 Tbs. fresh ginger, peeled & minced
 
1 Tbs. fresh garlic, minced
 
6 cloves
 
1/2 tsp. chile powder
 
1 Tbs crushed coriander seeds
 
1/2 cup golden raisins
 
4 cups cranberries
 
Mix sugar, honey, vinegar & orange juice in a large saucepan & stir to combine over medium heat.
 
As the honey melts and the sugar begins to dissolve, add the onion, garlic & ginger.
 
Bring the mixture to a boil, then lower the heat and simmer, stirring occasionally, until the garlic & onions are translucent, about 5 minutes.
 
Add cloves, chile, coriander & raisins, and bring back to a simmer, letting it bubble for about 5 minutes.
 
Add the cranberries and bring back up to a boil.
 
Boil for 15-20 minutes, or until the berries pop and their juices cook down a little.
 
This recipe can be made ahead, refrigerated and served either warm or at room temperature.
 
It also makes a great gift, if you put it in jars and keep it refrigerated.