Cherry-Cranberry Chutney - cooking recipe

Ingredients

1 cup brown sugar
1 cup raisins (golden or regular)
1 cup fresh cranberries
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/3 cup white vinegar
1 (21 ounce) can cherry pie filling
1 orange, whole

Preparation

Wash the orange and roll it on the counter beneath the palm of your hand to soften it a little.
Place all ingredients in a heavy-bottomed saucepan, leaving the orange whole.
Mix the ingredients well.
Bring to boil over medium to medium-high heat.
Reduce heat and simmer for 20 minutes or until cranberries pop.
Cool, then chill in the refrigerator until ready to serve.