Cranberry Chutney

orange – cranberry sauce	2 c
cider vinegar	1/2 c
light brown sugar	1/2 c
golden raisins	1/4 c
lemon juice	1/4 c
fresh ginger	1/2 T
ground nutmeg	1/4 t
ground mace	1/4 t
dried red pepper	1/4 t
ground cinnamon	1/4 t
bay leaf	1/2 whole
cranberries	2 c
orange	1 large, thin-skinned and seedless
sugar	1 c
water	1/4 c

Commercial orange – cranberry sauce can be used, or it can be prepared as follows. Wash the cranberries in cold running water and pat dry. Cut and juice the orange, then remove the rind from the peel and slice the peel. Combine the orange juice and peel with the remaining ingredients in a pot and bring to a boil over high heat. Reduce the heat to low and simmer uncovered for 4 minutes with stirring. Cover the pot and allow the sauce to stand for one day.

Discard the seeds from the dried red pepper if there are any. Combine all the ingredients in a large sauce pan and blend in the orange – cranberry sauce. Bring the mixture to a boil very slowly over medium low heat, stirring frequently. Simmer for about three hours, until the mixture is dark and very thick. Watch for scorching at the end. Remove the bay leaf and refrigerate for at least one week before use.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 5–5.