Thanksgiving Cranberry, Rhubarb, Cherry, Chestnut Chutney

• 12 ounces frozen cranberries or 12 ounces fresh cranberries, 3 cups
• 2 medium gala apples, 8 ounces or 2 cups diced apples
• 1 lb rhubarb, trimmed and cut into 1/2 inch pieces
• 7 ounces chestnuts (From the jar is easy)
• 6 ounces dried cherries (1 cup diced)
• 8 ounces red onions, thinly sliced (2cups sliced)
• 1 cup light brown sugar
• 1/3 cup balsamic vinegar
• 1/4 cup finely chopped crystallized ginger (2 ounces)
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cardamom
• 1 pinch ground cloves
• 1 cinnamon stick
• 2 teaspoons fresh thyme
• 1 1/2 teaspoons salt
• fresh ground pepper

1. In a large stainless steel pot add all the ingredients.
2. Bring to a boil for 5 minutes stirring often then reduce heat to simmer.
3. Let the chutney simmer - uncovered - for 11/2-2 hours.
4. Stirring frequently while cooking.
5. Jar and chill or process in a water bath for longer shelf life.

cranberries, gala apples, rhubarb, chestnuts, cherries, red onions, light brown sugar, balsamic vinegar, ginger, allspice, ground cardamom, ground cloves, cinnamon, thyme, salt, fresh ground pepper

Taken from www.food.com/recipe/thanksgiving-cranberry-rhubarb-cherry-chestnut-chutney-489352 (may not work)