Especially good with curried meat dishes, this chutney also pairs well with turkey and chicken. The serving size is more for a condiment than a true side dish.

16 ounces whole fresh cranberries (4 cups)
8 ounces dates, chopped
1 1/4 cups water
1 cup sugar
1 cup golden raisins
3/4 cup cider vinegar
1/4 cup fresh orange juice
1 tablespoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 to 1 teaspoon crushed red pepper flakes

In a large saucepan, stir together the ingredients. Bring to a boil over medium-high heat. Reduce the heat and simmer, covered, for 15 minutes, stirring occasionally.

Transfer to a glass jar with a tight-fitting lid and refrigerate. Use within two weeks.
 

Cook’s Tip: For a longer shelf life, spoon the mixture into hot sterilized jars. Follow the jar manufacturer’s directions for sealing the jars. Process for 10 minutes in a boiling water bath (the water should cover the jars by 2 inches). Remove the jars from the water. Let cool for at least 12 hours at room temperature. Then check to be sure the seal is tight (there should be no air pocket when you press the middle of the lid).