Cranberry Tangerine Chutney

I bookmarked this amazing Cranberry Tangerine Chutney recipe the second I saw it on Wives With Knives! I knew it would make perfect little Thanksgiving party favors for everyone to take home. There are so many fun things happening with this chutney, the spices are wonderfully pronounced, it's sweet yet has a little pucker power, the base is jellied but there is a chewy element with the raisins... This is very nice folks, truly a special holiday treat!

So far I spooned some over cream cheese and served it with crackers, the kids loved it! I've also mixed this half and half with spicy mustard for kielbasa and it's great on a bagel with cream cheese! Oh, and it's really good by the spoonful too:@) Cathy has a few other serving suggestions on her blog.

The only thing I'll do differently next time is (and yes, I'll be making this at Thanksgiving from now on), for my own peace of mind I'm going to process them for 15 minutes in a water bath (Ball recommends 15 minutes for cranberry items). I did have one jar that didn't seal at all and I'd just be more comfortable processing them. Another thought I had was... adding jalapenos! Yep, I think adding a little heat would be a beautiful thing too.
12/2/14 Update: Bloggy Buddy Kitty says she turned the hot filled jars upside down for 5-10 minutes and when she turned them back upright they did seal nicely. I might try that next time.
2017 Update: Note to self-make this exactly as is... don't change anything.
2018 Update: Half batch makes a smidge under 3 half pints.

Cranberry Tangerine Chutney-from Wives With Knives

3 cup fresh cranberries
1 large tart apple, peeled and chopped
½ cup orange marmalade
½ cup apple cider vinegar
1-1/2 cups sugar
1 cup water
3 tablespoons candied ginger, chopped
¾ teaspoon cinnamon
1 tablespoon curry powder (don’t skimp. Its an important ingredient)
½ teaspoon cloves
¼ teaspoon allspice
½ cup golden raisins
2 small cans mandarin orange slices, drained

Cathy says: Combine all ingredients in a large, heavy pot. Bring to a boil, reduce heat to low, and simmer, uncovered, for 40 minutes, stirring occasionally. Chutney will thicken up as it cools. This keeps indefinitely in the refrigerator and will easily form a seal if poured, very hot, into small decorative jelly jars. 

Eat well and have a happy day:@)