Cranberry Orange Chutney as my base. From there I made some changes....
24 ounces Fresh whole cranberries
2 cups chopped white onion
1 clove garlic, finely chopped
2 cups golden raisins
1 cup brown sugar (see note)
2 cups apple cider vinegar
1 cup orange juice
1 cinnamon stick
1 tsp cayenne pepper flakes (this made it super spicy which I love...I would recommend you try 1/2 tsp first and give it a taste)
1/2 tsp yellow mustard seed
*Note: Cranberries have quite a bit of natural pectin which allows them to gel nicely. Therefore not much sugar is needed to get a really nice set.
Prepare jars and lids for canning.
Rinse cranberries and combine all above ingredients in a large pot. Bring to a boil over high heat. Then lessen heat to a gentle boil for 15 minutes until cranberries soften. Stir often. Remove the cinnamon stick.
Fill hot, clean half pint jars with chutney leaving a 1/2 inch head space. Remove air bubbles using a chopstick or "bubbling tool." Don't use knives as they could scratch the jars. Wipe rims of jars with clean damp towel. Apply lids and bands. Process for 10 minutes for 0-1,000 ft. above sea level.
If you aren't a canner or just don't feel like processing no problem! Place Chutney in the fridge after cooking. Use as soon as possible.
The Chutney was so yummy I popped open a jar and put some on my burger patty for lunch!