Cranberry Chutney - cooking recipe

Ingredients

6 c. cranberries
2 navel oranges, fruit chopped
grated rind of 2 oranges
2 c. chopped apples
1 c. onion, chopped
1 c. raisins
1 c. pecans or walnuts, chopped
1 c. orange juice
2 cloves garlic, minced
2 c. brown sugar
1/2 c. tarragon vinegar
1/3 c. fresh tarragon, chopped
2 tsp. cinnamon
1/2 tsp. ground cloves
1 tsp. allspice
3/4 tsp. ginger

Preparation

Combine all ingredients in a large pot.
Bring to a boil, stirring constantly.
Reduce heat to a simmer and cook, uncovered, for 30 to 45 minutes, stirring frequently until mixture becomes thick.
Ladle into half pint jars that have been kept hot.
Wipe rims with a damp cloth.
Apply new lids and ring bands.
Process in a simmering water bath for 10 minutes.
Store sealed jars in a cool, dark, dry place.