Spicy Cranberry Peach Chutney

Perfect for Thanksgiving Turkey or Roast of Lamb

Spicy Peach Cranberry Chutney
1/2 cup apple-cider vinegar (or spiced cure all juice)
1 cup packed raw sugar (I know)
1 teaspoon sea salt
1 grapefruit, rind and all thinly sliced and diced.
1 cup finely diced leeks
3” piece of ginger finely chopped/grated – I like it chunky
4 peaches, peeled, cored, and cut into 1/4-inch cubes or chunkier…
2 teaspoons freshly ground cardamom
1/2 teaspoon freshly ground cloves
1/4 teaspoon freshly ground allspice
6 cups whole fresh cranberries
the juice from 1/2 a lime
Place all ingredients in a Dutch Oven or large sauce pan, over medium heat, stirring occasionally, bring to a boil, simmer 30 to 40 minutes till all cranberries have popped and pulp turns from opaque to clear. Pour into hot sterile mason jars and seal. Once they are cool store in a cool dark place. EnJoy with a succulent roasted turkey or lamb! Great tartness, with just enough zing to noticeably enhance the flavor of your main dish!