Hazelnut Cranberry Chutney
|Cranberries||4 Cup (64 tbs), picked over, and stemmed (Fresh Or Frozen)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Cinnamon sticks||2 (Each About 3 Inches Long)|
|Granny smith apples||12 Ounce, peeled, cored, and cut into 1/2 dice (Two 6 Ounce Piece)|
|Pears||12 Ounce, peeled (Bosc Or Anjou, Two 6 Ounce Each)|
|Yellow onion||5 Ounce, diced (1 Small Piece)|
|Golden raisins||1 Cup (16 tbs)|
|Diced crystallized ginger||1⁄3 Cup (5.33 tbs)|
|Whole hazelnuts||1⁄2 Cup (8 tbs), toasted, skins removed, and halved|
In a deep 6-quart saucepan, combine the cranberries, sugar, l 1/4 cups water, cloves, cinnamon sticks, and salt.
Bring to a boil over medium heat, stirring frequently to dissolve the sugar.
Cook until the cranberries begin to pop open, about 10 to 12 minutes.
Adjust the heat so the mixture simmers.
Stir in the apples, pears, onion, raisins, and ginger.
Continue to cook, stirring frequently, until thick, 10 to 15 minutes longer.
Remove from the heat, stir in the hazelnuts, and allow the mixture to cool to room temperature.
Discard the cinnamon sticks and cloves if you can find them.
Refrigerate in tightly sealed jars for up to 3 months.