Red Tomato Chutney

Ingredients

• 0.3 cup brown sugar packed
• 0.5 cup cider vinegar 
• 0.5 cup cranberries dried
• 2 tablespoons ginger fresh minced peeled
• 0.3 cup granulated sugar 
• 0.3 teaspoon ground allspice 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 0.5 teaspoon mustard seeds 
• 1 cup bell pepper red finely chopped
• 1 cup onion red finely chopped
• 0.5 teaspoon salt 
• 3 cups tomatoes peeled finely chopped ( 4 large)

Equipment

• sauce pan

Directions

1. Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick (B), stirring frequently. Cool; pour into airtight containers.
2. Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.