Orange Cranberry Chutney
12 Ounces Fresh Cranberries
3/4 Cup Raisins
2 Cups Sugar
1/4 Crystallized Ginger, chopped
1 Stick Cinnamon
1/4 Teaspoon Garlic Powder
1/2 Teaspoon Curry
1. Remove the zest from 2 oranges in long strips. You will need 1/4 cup. Chop the strips into 2 inch pieces. Juice the oranges. Peel the remaining 4 oranges and section.
2. Combine all ingredients except orange sections in a Dutch oven. Cook over medium heat until the sugar dissolves and the cranberries pop. Cover and cook 10 more minutes. Remove the cinnamon stick and add the orange sections. Mix well.
3. Pour into sterilized jars leaving an inch of headspace. Cover with metal lids.
Goes well on toast.
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