This versatile, quick, and easy chutney makes a wonderful gift. One recipe yields about 6 cups and will keep up to 1 month in the refrigerator.
Southern Living NOVEMBER 2011
1. Bring first 5 ingredients to a boil in a large saucepan over medium-high heat, stirring constantly. Reduce heat to low, and simmer, stirring constantly, 5 minutes or until cranberry skins begin to split.
2. Stir in preserves and remaining ingredients; simmer, stirring constantly, 5 minutes. Remove from heat, and cool chutney completely (about 2 hours).
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