Cranberry Chutney

1/2 lb. red onion, thinly sliced
4 oz. Rice wine vinegar
3 oz. Honey
2 whole cloves
1 tbsp Allspice
1 tbsp Cinnamon
1/2 cup Water

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2 oz. Honey
2 oz. Water
1 oz. Rice wine vinegar
6 oz. Orange juice
pinch Salt
3 oz. crystallized Ginger, diced
10 drops Tabasco

12 oz. Fresh Cranberries (one bag)

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In a small pot, combine first 7 ingredients. Simmer until the liquid 
is almost gone, about 20 minutes. Set aside to cool.

Place next 7 seven ingredients in another pot and bring almost to a boil. 
Add onion mixture. Stir and reheat. Add cranberries. Continue heating 
until cranberries begin to burst and the mixture is thick. 

Remove from heat and cool. Best if made the night before so that the 
flavors have time to come together.

Makes about 1 quart / 1 litre.

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