Cranberry Orange Chutney

Makes about 2 cups

• 12 ounces cranberries (fresh or frozen)
• 1 cup golden raisins
• 1/2 cup fresh orange juice
• 1/2 cup packed dark brown sugar
• 1/4 cup port wine
• 3 coins cut from a finger of fresh ginger
• 1 (3-inch) sprig fresh rosemary
• 1 (2-inch) cinnamon stick
• Zest of one orange
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Combine all the ingredients in a medium saucepan. 
2. Bring to a simmer over medium heat, stirring frequently to dissolve the sugar. 
3. Reduce the heat to medium-low and simmer, uncovered, until the cranberries burst, and the chutney thickens, about 15 minutes, stirring occasionally.
4.  Remove from the heat and cool completely. 
5. Discard the ginger, rosemary sprig, and cinnamon stick. 
6. Transfer the chutney to a glass container and refrigerate for at least one day to allow the flavors to develop. 
7. Store in the refrigerator for up to 2 weeks or freeze for up to 1 month. 
8. Serve at room temperature.