Hot-Sweet Cranberry-Tangerine Chutney

• 1 bag (12 ounces) cranberries, stemmed and washed
• 2 small tangerines, unpeeled, halved, seeded, cut into 1/2-inch wedges
• 1/4 cup chopped onion
• 1 cup sugar
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon
• 4 green cardamom pods, husked, seeds ground
• 1/3 teaspoon salt
• 1/4 cup chopped walnuts

1. Combine all the ingredients except the walnuts in a large, heavy, nonaluminum pan. Cook over medium heat, stirring until sugar dissolves. Increase heat and boil until the cranberries pop, 3 to 4 minutes. Remove from heat. Stir in the nuts. When completely cool, spoon the chutney into sterilized jars. Cover and refrigerate for at least 2 days before serving.
2. Serve at room temperature.
3. Note: This chutney will keep up to 3 months in the refrigerator.
4. PER TABLESPOON: 25 calories, 0 protein, 6 g carbohydrate, 0 fat, 0 cholesterol, 15 mg sodium, 0 fiber.

cranberries, tangerines, onion, sugar, ginger, cayenne pepper, cinnamon, green cardamom pods, salt, walnuts

Taken from www.epicurious.com/recipes/member/views/hot-sweet-cranberry-tangerine-chutney-1211779 (may not work)