Cranberry Chutney

I'm not a fan of the cranberry, however there is something about this recipe that is SO fantatic ... I've tweeked it for over a decade and it's GLORIOUS. It also makes the PERFECT hostess gift. I get mason jars and cut a square of quilting fabric, place the lid on the jar, place the fabric on the lid and screw the lid on with the closure. It keeps FOR EVER (although generally doesn't LAST that long because it's hard not just have a TASTE of this recipe until it's all gone!), it goes beautifully over all meats, and is DELICIOUS in a pie crust when melting brie.

Because bags of cranberries come in 12 ounce bags, and the recipe calls for 16 ounces, I normally make 3 batches at a time, which yields 5 quarts.

16-oz fresh whole cranberries
1 cup sugar (I use Turbinado for a richer flavor. When I'm triple, I use 2 Turbinado and 1 white)
2 cups extra pulp orange juice
1 cup chopped walnuts
1 tablespoon orange zest
1 teaspoon ground ginger
1/4 cup diced crystallized ginger
1 medium apple, chopped
1 cup chopped celery
1 cup dried blueberries.
(The original recipe calls for raisins, I tried soaking them in rum, I tried white raisins, it just didn't do anything for the texture or the taste. I used the dried blueberries two years ago and it was GREAT)

Combine cranberries, sugar,  ground ginger, and orange juice with much pulp in a [3 quart pot] and bring to a boil over medium heat stirring frequently. When tripling, I use a big spaghetti pot.

Bring to boil on a MEDIUM FLAME ... that takes like 15 minutes ... you going to think nothing is happening and then you'll hear POP ... POP and that's the cranberries ... there is a FOAM BEFORE the actual boiling point where you THINK it's boiling, but it's not, keep stirring and you'll see what a true boil is. then you "simmer" for 15 minutes...

When you turn heat down to simmer, stir in the dried blueberries and continue cooking for 15 minutes, stirring occasionally. Five minutes later, stir in the crystallized ginger and continue simmering.

Remove from heat and add remaining ingredients. Cool and then refrigerate.

Make a day in advance. This freezes beautifully and also will keep in fridge for weeks.

When serving, let in come to room temperature or put in microwave for 30 seconds.

All those things being said, I generally stand in front of the open fridge and eat it with a soup spoon.