Thanksgiving Cranberry, Rhubarb, Cherry, Chestnut Chutney - cooking recipe

Ingredients

12 ounces frozen cranberries or 12 ounces fresh cranberries, 3 cups
2 medium gala apples, 8 ounces or 2 cups diced apples
1 lb rhubarb, trimmed and cut into 1/2 inch pieces
7 ounces chestnuts (From the jar is easy)
6 ounces dried cherries (1 cup diced)
8 ounces red onions, thinly sliced (2cups sliced)
1 cup light brown sugar
1/3 cup balsamic vinegar
1/4 cup finely chopped crystallized ginger (2 ounces)
1/2 teaspoon allspice
1/4 teaspoon ground cardamom
1 pinch ground cloves
1 cinnamon stick
2 teaspoons fresh thyme
1 1/2 teaspoons salt
fresh ground pepper

Preparation

In a large stainless steel pot add all the ingredients.
Bring to a boil for 5 minutes stirring often then reduce heat to simmer.
Let the chutney simmer - uncovered - for 11/2-2 hours.
Stirring frequently while cooking.
Jar and chill or process in a water bath for longer shelf life.