Gingered Apple-Cranberry Chutney

• 2 medium granny smith apples
• 1 (12 ounce) package fresh cranberries (can use frozen cranberries)
• 1 14 cups light brown sugar, packed
• 34 cup cranberry juice cocktail
• 12 cup golden raisin
• 14 cup crystallized ginger, chopped
• 14 cup cider vinegar
• 1 teaspoon ground cinnamon
• 18 teaspoon ground allspice
• 1 12 cups walnuts, toasted (see note)

1. Peel the apples and remove the cores.
2. Chop and combine with the cranberries, sugar, cranberry juice, raisins, ginger, vinegar, cinnamon and allspice in a heavy medium saucepan.
3. Bring to a boil over high heat.
4. Reduce heat to medium.
5. Simmer 20-25 minutes or until mixture is very thick, stirring occasionally with a wooden spoon.
6. Remove saucepan from heat and cool completely.
7. Store in an airtight container in the refrigerator up to 2 weeks.
8. Just before serving, stir in the toasted walnuts.
9. Note: To toast walnuts: spread them on a cookie sheet and bake in a 325 degrees F. oven 10-15 minutes.
10. Watch that they do not burn.
11. When you can smell them, remove them from the oven.
12. They are done.

apples, fresh cranberries, light brown sugar, cranberry juice cocktail, golden raisin, ginger, cider vinegar, ground cinnamon, ground allspice, walnuts

Taken from www.food.com/recipe/gingered-apple-cranberry-chutney-441412 (may not work)