Cranberry Chutney

I am reposting a recipe from awhile back.  It is for my brandied cranberry chutney.  It sure beats that stuff they sell in a can.  And with the brandy, it will keep for weeks.  You can make it now and even have it for Christmas - if it lasts that long without being gobbled up.

1/2 cup dried apricots, chopped fine

1 cup dark brown sugar OR 1 cup light brown sugar plus one Tbsp molasses

1/2 cup raisins

1 cup Brandy

Combine above in a sauce pan, bring to a boil and simmer for about 10 minutes.  While simmering, prepare the following:

3 cups fresh cranberries, rinsed and drained

1 Granny Smith apple, peeled and small diced

1 tsp lemon zest

Add to above mixture in pan and simmer until cranberries are slightly broken, about ten more minutes. 

Squeeze juice from lemon.  You should have about 1/4 cup.

Finely chop 1/4 cup crystallized ginger.

When cranberries are slightly broken, stir in lemon juice and ginger.  Add a dash of cinnamon and 1/4 tsp hot pepper flakes.  Cool and refrigerate until ready for use.  (Or eat it out of the pan.)

I serve this at room temperature with some toasted walnuts on top.  You may substitute water for all or part of the brandy and add more brown sugar if you want a sweeter taste.  If you like it hot, double the amount of red pepper flakes.

I've also given this as a gift in a nice glass jar so that folks can enjoy it with their own dinner later.