Cranberry Chutney

Prepare Raisins and Caramelize Onions
- Soak the raisins in the warm water.
- In a large saucepan, combine onions and butter and cook on medium heat until butter is melted.
- Add sugar, 1 Tbsp vinegar and cook onmedium heat, stirring occasionally, until the mixture turns a golden caramel color, about 10-15 minutes.
- Add remaining vinegar, wine and orange juice and boil for 2 minutes.
- Add raisins with soaking water, cinnamon stick, thyme, garlic and salt. Bring to a boil, then reduce to a simmer and cook, covered, for 1 hour.
Finish the Chutney
- Add cranberries and simmer, uncovered, for another 30-45 minutes until thick. Remove and discard the cinnamon stick. Serve warm.
- Adjust the seasoning or consistency if necessary. If you have a tart batch of cranberries, you may need to add a little more sugar. Add water to make it thinner (it will thicken as it cools) or cook longer to make it thicker.

The sweet and tart flavors make this a perfect complement for turkey, but it’s also delicious with chicken or roasted pork.