Ellen's Cranberry Chutney

Reporting back on this, ten days after it was first made (that ten days being enough usually to bring out the best in a chutney or fruit relish) to say that this stuff is even better now. I enjoyed it the day I made it, I enjoyed it on T-Day (four days later) and I am really enjoying it now. In fact, I'm planning to buy more cranberries to make another batch. I bring it to room temperature by letting a few spoonfuls sit out overnight; then I stir it into my steel cut oats in the morning. It's also terrific spooned into plain yogurt, and over mashed sweet potatoes. Definitely a keeper! In fact, I'm going to make some to give as gifts during the holidays. ;o)

Made this on Sunday, and served it today -- as part of my first all-food52 T-Day menu. I actually made three different T-Day chutneys from food52 recipes. This was my favorite, by far. Even a devout cranberry product non-eater, after I urged him to taste it, agreed that it's delicious. The prunes are a great idea. Incidentally, I used 3/4 cup of dark brown sugar instead of the 1 1/2 cup of light brown sugar, and found this to be plenty sweet. Also, I only added a tiny pinch of cloves, and that flavor can be overpowering sometimes. Anyway, this is great stuff. I know I'll be making it again! ;o)