Cranberry Orange Chutney

I found this recipe while looking to use up leftover cranberries from thanksgiving at a blog called Wives with Knives (http://www.wiveswithknives.net/2014/11/01/cranberry-tangerine-chutney-2/).  Though delicious as written,  it has a number of ingredients that I do not normally stock (canned oranges, candied ginger etc). So I adapted it to make it with what I normally have in the pantry, fridge or freezer.  I also omitted the apple in the original recipe and of course adjusted the spices.  I also added salt.

Ingredients:

3 cups cranberries, fresh or frozen

1 large orange coarsely chopped (or 2 clementines)

Rind of 1 large orange, grated, no pith ( or rind of 2 clementines, grated)

½ cup apple cider

1 ½ cups granulated white sugar

1 cup water

½” fresh ginger, grated

¾ tsp cinnamon pwd

1 tbs curry powder ( you read that right)

¼ tsp clove pwd

¼ tsp allspice pwd

½ cup raisins

Salt to taste

Method

1. Combine all ingredients in a heavy pot and bring to a boil.  (You can hold off on using all of the salt, until the end when the chutney has thickened).
2. Reduce heat to low and simmer uncovered. Continue to cook, stirring occasionally.  Chutney will thicken and begin to coat the back of a spoon or the bottom of the pot ~ 40 min. Chutney will thicken further as it cools so don’t overdo it.
3. Taste and adjust the salt. The chutney should taste, tart, sweet, savory and hot.
4. The chutney can be stored in the fridge for weeks or in the freezer for months. It is delicious on a cracker or over baked brie.  Although I have never done it, I imagine it would be great as a glaze for a roasted chicken or ham.