Jalapeno Cranberry Chutney

• 2-1/4 cups packed brown sugar
• 1-1/2 cups water
• 1/2 cup white vinegar
• 3/4 teaspoon curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 2 medium navel oranges
• 2 medium lemons
• 1 medium tart apple, peeled and chopped
• 1 jalapeno pepper, seeded and minced
• 6 cups fresh or frozen cranberries, divided
• 1/2 cup golden raisins
• 1/2 cup dried apricots, chopped
• 1/2 cup chopped walnuts

1. In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring occasionally. Grate the peel from the oranges and lemons; add to sugar mixture. Peel off and discard pith from oranges and lemons; chop pulp and add to sugar mixture. Stir in apple and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Add 3 cups cranberries, raisins and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add remaining cranberries. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes longer.
3. Stir in walnuts. Serve warm or chilled. Pour into refrigerator or freezer containers. Refrigerate for up to 3 weeks or freeze for up to 12 months.

brown sugar, water, white vinegar, curry powder, ground ginger, ground cinnamon, ground cloves, ground allspice, oranges, lemons, apple, pepper, cranberries, golden raisins, dried apricots, walnuts

Taken from www.tasteofhome.com/recipes/jalapeno-cranberry-chutney/ (may not work)