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Cranberry Chutney

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Karla's Cranberry Chutney
This is the best chutney I've ever had! Try it with roasted rice crackers and Triple Cream Brie! Yuuuuumy!
Ingredients
  1. 4 cups fresh or frozen cranberries
  2. 2 ½ cups sugar
  3. 6 whole cloves
  4. 2 Cinnamon sticks
  5. 1 tsp. salt
  6. 2 Granny Smith Apples (about 6 ounces each), peeled, cored and cut into ½ inch dice
  7. 2 firm, Bosc or Anjou pears (about 6 ounces each), peeled, cored and cut into ½ inch dice
  8. 1 Small yellow onion (about 5 ounces) diced
  9. 1 cup Golden Raisins
  10. 1/3 cup diced crystallized ginger
  11. ½ cup macadamia nuts, hazelnuts or cashews, roasted, skins removed and halved (see Note below)
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Instructions
  1. In a deep, 6 quart saucepan, combine the cranberries, sugar, 1 ¼ cup water, salt, cinnamon sticks, and cloves (place cloves in a tied cheesecloth bag – it’s hard to locate and pick them out after cooking otherwise, and you don’t want to bite into one in your chutney)
  2. Bring to a boil over medium heat, stirring frequently to dissolve the sugar.
  3. Cook until the cranberries begin to pop open (about 10 to 12 minutes).
  4. Reduce to a simmer and stir in apples, pears, onions, raisins and ginger.
  5. Continue to simmer, stirring frequently until thickened (about 10 to 12 minutes longer).
  6. Remove from heat and stir in hazelnuts or cashews.
  7. Allow mixture to cool to room temperature.
  8. Discard cinnamon sticks and cloves.
  9. Refrigerate in tightly sealed jars for up to 3 months.
Notes
  1. Buy shelled hazelnuts or cashews with skins removed.
  2. To roast the nuts, place them on a cookie sheet in a preheated 375° F oven.
  3. Roast for about 4-5 minutes (until lightly browned).
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