Cranberry Chutney - cooking recipe

Ingredients

1 (1 lb) can jellied cranberry sauce
1 (1 lb) can whole berry cranberry sauce
1 inch fresh ginger, peeled
3 cloves garlic, peeled and finely chopped
1/2 cup apple cider vinegar
4 tablespoons sugar (or less)
1/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
salt
1/4 cup chopped pecans or 1/4 cup walnuts
1/2 small orange, peeled,diced
1 -2 inch orange rind, finely diced
1/2 - 1 lemon, juice only

Preparation

Cut ginger into paper thin slices, stack, cut into thin slivers.
Combine slivers, garlic, vinegar, sugar, pepper,cinnamon and allspice into a heavy pot.
Simmer for about 20 minutes (may take longer) until there're about 4 tablespoons liquid left (excluding the solids).
Add cranberry sauce and salt.
Mix, bring to a simmer.
It will be a bit lumpy.
Add nuts, orange, peel and lemon juice.
Simmer slowly.
It will take 2 to 3 hours to thicken.
Cool, put in a jar and refrigerate.
This will keep for several days and freezes well.