Oooooo . . . this is so good! I adapted it from a recipe that my mom gave me. It's called chutney, but it doesn't have the vinegary taste of chutney, and I like it on toast. It's not as sweet as jam. Here's how I made it:
12 oz. bag or fresh or frozen cranberries
2 apples, chopped (I used Jazz apples -- the recipe calls for Fuji)
1/2 cup your choice of sweetener (I used half barley malt syrup and half rice syrup -- recipe calls for honey and maple syrup)
Grated zest of one lemon
Dash of pepper and ground cardamon (recipe also calls for salt, but I don't think it's necessary)
I just combined everything in a pan and cooked it for about 45 minutes, until it thickened, which worked fine. The original recipe is a lot more complicated, involving a candy thermometer and hard crack, but I don't think that's necessary.
This made a little over a pint, so it cooks down a lot.
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