Cranberry Chutney

I could never stand the wiggly looking stuff in the bowl. Cranberry chutney takes on a whole new meaning for cranberry sauce. Just make sure to use ripe cranberries.

Source: GOOP
3/4 cup sugar
1 1/3 cup water
4 cups fresh cranberries
1/8 teaspoon ground allspice
1 tablespoon lemon juice
grated zest of 1 small orange or tangerine

Combine the sugar and water in a saucepan, bring to a boil and add the rest of the ingredients. Turn the heat to low and let the mixture simmer for about ten minutes or until thick. Let the chutney cool before serving. Makes about 2 cups
Variations:
Use brown sugar in place of the white.