Cranberry-Orange Chutney

• 4 small navel oranges
• 4 cups fresh or frozen cranberries (about 16 ounces)
• 1-1/2 cups packed brown sugar
• 1 medium apple, chopped
• 1 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup orange juice
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon cider vinegar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

1. Finely grate enough peel from oranges to measure 2 tablespoons. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit.
2. Place grated orange peel and sections in a large saucepan; add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until cranberries pop, stirring occasionally. Serve warm or cold.

oranges, cranberries, brown sugar, apple, raisins, walnuts, orange juice, fresh gingerroot, cider vinegar, ground cinnamon, ground nutmeg, ground cloves

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