Store leftover chutney in an airtight container in the refrigerator up to a week. Serve it with fried turkey, roasted pork tenderloin, or grilled pork chops.
Bring 1 cup water to a boil over medium heat; add sugar, stirring until dissolved. Reduce heat to medium-low; stir in cranberries and remaining ingredients, and simmer, stirring constantly, 10 minutes. Remove from heat, and let cool.