Cranberry Chutney 2

Course : Chutney
Serves: 6
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1 medium Orange, washed, quartered, seeded, coarsely ground
1 medium Onion, chopped
12 ounces Cranberries
1 piece One-inch knob fresh ginger, shredded
3/4 cup Bourbon or Scotch whisky
1/3 cup Vinegar
1 1/2 cup Brown sugar
1 tablespoons Mustard seeds

Preparation / Directions:

If using a processor, process orange chunks 20 to 30 sec- onds; add quartered onion and process just until coarsely chopped. Combine with remaining ingredients in a heavy saucepan. Bring to a boil; lower heat and simmer, stirring occasionally, 25 to 30 minutes. Flavor will improve after aging a day or two.

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