V's Chunky Cranberry Chutney Recipe

Directions:

1. Pick through your cranberries. Place in large pot and add enough water to just cover. Slice your lemon into thin slices. Add your sugar and honey. Stir to incorporate completely and bring to boil. Once boiled, turn stove down to a low simmer and partially over.
2. Once the cranberries begin to burst, you will need to stir the sauce so as to not burn. Cook until nice and thick about 2 hours - 3 hours.
3. When nice and thick taste for sweetness and if you need to add more sugar or honey now is the time to do so. If you do add sugar, cook for another 15 minutes and stir every few minutes. When done cool completely. Add your chopped walnuts.
4. Store in a air tight container in the refrigerator. This will stay in the fridge for up to a week. (In my house, it never makes it past 3 days) We love it with all kinds of meat.