Cranberry Chutney

• 6 c. cranberries
• 2 navel oranges, fruit chopped
• grated rind of 2 oranges
• 2 c. chopped apples
• 1 c. onion, chopped
• 1 c. raisins
• 1 c. pecans or walnuts, chopped
• 1 c. orange juice
• 2 cloves garlic, minced
• 2 c. brown sugar
• 1/2 c. tarragon vinegar
• 1/3 c. fresh tarragon, chopped
• 2 tsp. cinnamon
• 1/2 tsp. ground cloves
• 1 tsp. allspice
• 3/4 tsp. ginger

1. Combine all ingredients in a large pot.
2. Bring to a boil, stirring constantly.
3. Reduce heat to a simmer and cook, uncovered, for 30 to 45 minutes, stirring frequently until mixture becomes thick.
4. Ladle into half pint jars that have been kept hot.
5. Wipe rims with a damp cloth.
6. Apply new lids and ring bands.
7. Process in a simmering water bath for 10 minutes.
8. Store sealed jars in a cool, dark, dry place.

cranberries, oranges, oranges, apples, onion, raisins, pecans, orange juice, garlic, brown sugar, tarragon vinegar, fresh tarragon, cinnamon, ground cloves, allspice, ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=860784 (may not work)