This Cranberry Chutney is based on a recipe by Craig Claiborne featured in Bon Appetit magazine.

32 oz fresh or frozen cranberries
½ cup vinegar or water
¾ – 1 cup sugar or to taste
5” fresh ginger, peeled and sliced into matchstick pieces about ¾” long
Zest from one large orange
1 cup orange juice
1 cup golden raisins
8 oz slivered almonds, toasted

Peel the fresh ginger and slice into small pieces
Use a zesting tool or a grater to get the zest from a large orange
Squeeze the juice from the large orange; you want as close to a cup of juice as you can get..
Toast the almonds for a few minutes in an oven set to 350 degrees

Place the cranberries and vinegar or water in a large, heavy pot and simmer until the cranberries begin to pop.

Remove from heat and allow to cool a bit.
Add sugar and stir. Taste For sweetness.
Add the rest of the ingredients and stir. TASTE.

If the chutney needs more sugar, add a bit at a time, stirring after each addition.
You can add more ginger if you want a spicier taste.

After the chutney sets for a while and the flavors have blended, you may want to make some minor adjustments. WATCH The amount of juice you add because you want the chutney to be firm at room temperature.

Keep your chutney in a closed container in the refrigerator.