Cranberry Apple Cider Chutney

This sweet-savoury cranberry chutney includes celery, red onion, apples, candied orange peel and cardamom. The recipe makes enough for gift-giving or for serving a large holiday crowd and lasts for up to a month in the refrigerator.

½ cup apple-cider vinegar
⅔ cup light brown sugar
1 tsp. sea salt
½ tsp. ground cardamom
1 cup candied orange peel, cut into ¼" pieces
½ cup celery, finely diced (2-3 ribs)
1½ cups red onion, finely diced (~1 medium)
2 apples, peeled, cored and cut into ¼” cubes
5 cups cranberries

Combine vinegar, sugar, salt, cardamom, orange peel, celery, onion, apples, and 2 cups water in a low-sided, 6-qt saucepan. Set over medium-high heat; bring to a boil.

Reduce heat to a simmer, and cook until apples are tender and most of the liquid has been absorbed, 30-40 minutes.

Stir in cranberries; cook until they begin to pop, 10-15 minutes. Remove pan from heat.

Transfer to a large bowl, set over an ice bath to chill.

Makes 6 half-pint jars.