Gingered Apple-Cranberry Chutney

Ingredients

• 2 medium granny smith apples
• 1 (12 ounce) package fresh cranberries (can use frozen cranberries)
• 1 14 cups light brown sugar
• packed
• 34 cup cranberry juice cocktail
• 12 cup golden raisin
• 14 cup crystallized ginger
• chopped
• 14 cup cider vinegar
• 1 teaspoon ground cinnamon
• 18 teaspoon ground allspice
• 1 12 cups walnuts
• toasted (see note)

Instructions

1. Peel the apples and remove the cores.
2. Chop and combine with the cranberries, sugar, cranberry juice, raisins, ginger, vinegar, cinnamon and allspice in a heavy medium saucepan.
3. Bring to a boil over high heat.
4. Reduce heat to medium.
5. Simmer 20-25 minutes or until mixture is very thick, stirring occasionally with a wooden spoon.
6. Remove saucepan from heat and cool completely.
7. Store in an airtight container in the refrigerator up to 2 weeks.
8. Just before serving, stir in the toasted walnuts.
9. Note: To toast walnuts: spread them on a cookie sheet and bake in a 325 degrees F. oven 10-15 minutes.
10. Watch that they do not burn.
11. When you can smell them, remove them from the oven.
12. They are done.