Cran-Citrus Chutney

Every year I make unique holiday recipes in the hopes of finding that quintessential one that will become a holiday staple.  A tradition if you will.

This year I accomplished that with my cranberry dish.  No canned sauce in this house anymore!

Cran-Citrus Chutney
12 oz bag of fresh cranberries, 1/2 cup reserved
3/4 cup sugar
Lemon zest
1 slice of lemon, unpeeled
1 slice of orange, unpeeled
1/4 cup white cooking wine
1/4 cup red cooking wine
1 cinnamon stick
1/4 cup raisins
2 Tbs water

Empty cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add sugar, 1 strip lemon zest, red and white wine, a cinnamon stick, ginger, orange and lemon (seeds removed), raisins and  water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries for about 5 minutes.

Cool to room temperature before serving.