Instructions: Combine all ingredients except jalapenos and pecans in a stainless steel pot. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer uncovered for 20 minutes, stirring frequently. The cranberries will pop and the apples become tender and the mix will thicken.

Remove from the heat and process in a food processor. Use the pulse button so that you get a chunky texture, dont overprocess.

Add the jalapenos and pecans. If you are serving it now, allow it to cool, then chill it in a covered bowl. If canning, return the mixture to the heat and fill the jars for processing. (Process 15 minutes in a boiling water bath.)

Makes around 2 pints.

NOTES : The pH of the chutney is approximately 3.4, making it suitable for canning. If canned, the jalapenos will lose their heat; add ground dried chile to maintain pungency.

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