Cranberry Jalapeno Chutney

• 2 Pkg Fresh Cranberries
• 2 Lemons (zest only)
• 2 Oranges (Zest, Juice, & Pulp)
• 2 Tsp Mustard Seeds, toasted
• 3 Cups Cider Vinegar
• 4 Cups Light Brown Sugar
• 1 Tbsp Salt
• 2 Garlic Cloves, Minced
• 1 Cup Onion, chopped
• 6 Jalapenos, seeded, chopped
• 2 Cups Golden Raisens
• 4 Oz Candied Ginger, finely chopped

1. Rinse & Sort the cranberries. Reserve ~2 Cups. Add the remainder to pot. Remove and finely chop zest from lemons and oranges. Juice oranges discarding seeds. Toast mustard seeds on medium heat until they start to jump. Add everything but raisins, ginger, and reserved cranberries to pot. Bring to a boil on high heat stirring occasionally, immediately reduce to simmer. SIMMER uncovered for 35 minutes. Stir in remaining 2 Cups of cranberries, raisins, and ginger. SIMMER for another 15 minutes more (the last of the berries should have popped by then).
2. Can be frozen, or stored in cans.

fresh cranberries, lemons, oranges, vinegar, light brown sugar, salt, garlic, onion, golden raisens, candied ginger

Taken from www.epicurious.com/recipes/member/views/cranberry-jalapeno-chutney-50006182 (may not work)