1 C. orange juice
3 C. fresh cranberries
1 orange, seeded and finely chopped
1 tart apple, cored and minced
12 dried apricots, chopped
1 1/4 C. honey
1/2 tsp. ground cardamom

Combine the orange juice, cranberries and chopped orange in a large, non-reactive pot. Bring to a simmer and let cook until the cranberries begin to burst. Add the apple, apricots, honey and cardamom and cook for approximately 20 minutes, until the orange rinds are tender and it has thickened (watch it carefully, honey scorches easily. I speak from experience here). Once it has reached a consistency you like, remove it from the heat. Should you want to can it, pour chutney into prepared jars. Remove air bubbles, wipe the rims and apply lids/bands. Process in a boiling water canner for 10 minutes (don’t start your timer until the water has returned to a boil). For an even more shelf stable product, replace 3/4 of a C. the honey with one cup unprocessed cane sugar (honey is sweeter than sugar, so you need a bit more to make up the difference).