The Best Cranberry Chutney on Earth!

I was just eating this again the other day and it is sooo delicious. Everyone must try it!

Cranberry Chutney

3 C cranberries
1/2 C nuts (I usually use pecans)
1/2 C sucanat or rapadura
2 t sea salt
1/4 C whey
1/2 C prune juice (I've never used prune, but just whatever juice I have on hand.)
1 t cinnamon
1/2 t ground gloves
juice from one orange (I do about 2-3 Tbs of prepared OJ)
juice from half lemon (about 1 Tbs)

Pulse all the above in food processor

Stir in 1/2 C raisins

Cover and leave at room temperature for 48 hours then refrigerate.

Cranberry Sauce

Jonathan and I made this on Friday and it was so much better than the cranberry sauce from the can. Wendy made her own for the Fractivus dinner, and she added lemon rind and candied ginger - it was so delicious.

But here is the recipe Jonathan and I followed:

1 cup water
1 cup sugar
2 cups fresh cranberries

Put the water and sugar into a small saucepan on medium heat. Stir until the sugar is dissolved. Bring it to a boil and then boil for 5 minutes. Add the cranberries and bring it back up to a boil. Gently boil for 4 to 5 minutes for a thin, gravy-like consistency, or for 12 to 15 minutes if you want to pour it into a mold. Go for somewhere in between if you want it thick but not molded. If you do use a mold, make sure to chill it for a while.