Cranberry Ginger Chutney

Makes 4 pints (but easily halved)

2 tablespoons vegetable oil

1 tablespoon mustard seeds

3 cups diced onions

2 quarts cranberries

1 cup candied ginger, finely chopped

1 tablespoon salt

1 teaspoon ground cayenne

1 fresh cayenne chile

1/2 teaspoon ground turmeric

1 cup seedless raisins

2 cups apple cider vinegar

1 orange, zested and juiced

1 pound dark brown sugar (2 1/2 cups) 

In a large sauce pan, heat the vegetable oil. Sauté the onions and cook, stirring often, until translucent. Add cranberries, candied ginger, and spices. Sauté about ten minutes. Add raisins, vinegar, orange zest and juice, and brown sugar and cook on low heat for about an hour and a half, stirring from time to time, until thick and sauce-like in consistency.