Jalapeno Cranberry Chutney

• 2 14 cups brown sugar, packed
• 1 12 cups water
• 12 cup white vinegar
• 34 teaspoon curry powder
• 12 teaspoon ground ginger
• 12 teaspoon ground cinnamon
• 14 teaspoon ground cloves
• 14 teaspoon ground allspice
• 2 large navel oranges
• 2 lemons
• 1 medium tart apple, peeled & chopped
• 12 jalapeno pepper, seeded & minced
• 6 cups cranberries, divided (fresh or frozen)
• 34 cup golden raisin
• 12 cup dried apricot, chopped
• 12 cup walnuts, chopped

1. In a large saucepan, combine brown sugar, water, vinegar & spices, then bring to a boil, stirring occasionally.
2. Grate peel from oranges & lemons & add to the sugar mixture, then peel off & discard the pith from oranges & lemons, before chopping the fruit pulp & adding that to the sugar mixture.
3. Stir in the apple & jalapeno, then bring to a boil, reduce the heat & simmer uncovered for 10 minutes.
4. Stir in the walnuts & serve warm or chilled.
5. To store, pour into refrigerator or freezer containers & refrigerate up to 3 weeks or freeze up to 1 year.

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

Taken from www.food.com/recipe/jalapeno-cranberry-chutney-433588 (may not work)