Instructions: Cook all ingredients in heavy large nonaluminum saucepan over medium-low heat, stirring until sugar dissolves. Increase heat and boil until cranberries pop, about 3 minutes. Spoon chutney into clean hot jar to 1/4 inch from top.*

Immediately wipe rim clean using towel dipped into hot water. Place lid on jar; seal tightly. Repeat wtih remaining chutney. Arrange jars in large pot. Cover with boiling water by at least 1 inch. Cover pot and boil 15 minutes.

Remove jars from water bath. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. Store in cool dry place up to 1 year. Refrigerate after opening. (If lid pops up, refrigerate chutney up to 6 months.)

*If this chutney has not been processed in water bath, it will keep up to 6 months. Cover tightly and refrigerate.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.