Cranberry Chutney

• 1 whole Cooking Apple, Peeled And Chopped 1/4 Inch Dice
• 1-1/4 cup Fresh Cranberries
• 1 whole Zest Of 1 Orange
• 1 whole Orange, Peeled And Chopped
• 2 Tablespoons Orange Liquor, Such As Gran Gala Or Grand Marnier
• 2/3 cups White Sugar
• 1/2 cups Apple Cider Or Fresh Orange Juice
• 1 teaspoon Fresh Ginger Root, Chopped Fine Or 1/2 Teaspoon Of Ground Ginger
• 1/2 teaspoons Ground Cinnamon Or Small Cinnamon Stick
• 1 pinch Ground Cardamom
• 1 pinch Salt
• 1/2 cups Golden Raisins Or Dried Cherries (optional)

1. Place all ingredients in a sauce pot and bring to a simmer for 30 minutes. It will thicken slightly and will thicken more as it cools. Make a day or several days in advance to allow flavors to meld.
2. Note: There is a lot of leeway in this recipe for personal taste. The dried cherries really add something special and is a very different ingredient than raisins. Another change that can be made is to add 1/4 cup of a medium bodied, ruby port or a fruity red wine (that you might be serving at Thanksgiving!) instead of the orange liquor, which gives it a depth of flavor that is really nice. The port/wine and cherries go very well together. Remember to test for sweetness to your taste, cranberries can be quite tart. Feel free to skip the liquor all together, you will still have a fabulous sauce.
3. Makes about 1 1/2 cups.
4. Enjoy!

apple, fresh cranberries, orange, orange, orange liquor, white sugar, apple cider, fresh ginger, ground cinnamon, ground cardamom, salt, golden raisins

Taken from tastykitchen.com/recipes/holidays/cranberry-chutney-4/ (may not work)