Cranberry Chutney - alive magazine

Ingredients

• 5 cups (1.25 L) fresh or frozen cranberries
• 2/3 cup (160 mL) port
• 1/3 cup (80 mL) orange juice
• Zest of 1/2 orange
• 1 1/2 Tbsp (22 mL) balsamic vinegar
• 1/4 cup (60 mL) honey
• 1/3 cup (80 mL) demerara or other raw style sugar
• 1/2 tsp (2 mL) cinnamon
• 1/4 tsp (1 mL) salt
• 1/8 tsp (0.5 mL) nutmeg
• 1/8 tsp (0.5 mL) ground cloves
• 1/2 cup (125 mL) dried apple, chopped
• 1/2 cup (125 mL) dried currants
• 1/2 cup (125 mL) pecans, lightly toasted, chopped