Fresh Cranberry Chutney!

I am one of those people who just have to have a little cranberry sauce with my turkey and dressing.  That tart yet sweet flavor just goes so well with the richness of the turkey and dressing with gravy, of course.  I am not ashamed to say that I even like the canned jellied kind. 

 I also love any type of chutney, so I wanted to come up with a "Fresh Cranberry Chutney" and this is it.  I must say, it is wonderful.  I could eat this anytime of the year and I think it will be really good with pork and chicken also. 

This is really easy and it tastes so much fresher and better than anything you buy at the store.  Here is what you need: 

1 large orange, halved

10-12 dried cloves

orange zest

1 (12 oz.) bag of fresh cranberries

1 cup water

1  1/2 cups sugar

1 tsp. ground cinnamon

dash of salt

1 Tbs. lemon juice

2 apples, peeled and diced a little bigger than the cranberries

1/2 cup chopped walnuts

In a large saucepan, squeeze the juice of half of the orange.  Zest this half and place the zest in the pan. Be careful to only zest the outer orange part of the skin and none of the white or pith. It tends to be bitter. 

Stud the other orange half with the dried cloves in the cut side and place it cut side up in the pan.  This makes it easy to remove the cloves when this is finished. Add the cranberries, water, sugar, lemon juice, salt, and ground cinnamon. Bring up to a boil and boil for a couple of minutes. 

 Cover and cook on medium for about 10 minutes or until the cranberries pop.  Add in the diced apples, cover and cook on medium low for about 20 - 25 minutes or until the apples are soft. Discard the orange half and cloves at this point.  Stir in the chopped walnuts.  Allow to cool.  It will thicken as it cools.  Jar it up and store in the refrigerator until ready to serve or you can serve it immediately when it has cooled some.

This is so delicious and just really accents turkey, chicken or pork!