Cranberry Chutney
340g (12oz) Fresh Cranberries
115ml (4floz) Balsamic Vinegar
110g (4oz) Sugar
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Cayenne Pepper
1 tsp Cumin
Place the cranberries, vinegar and sugar into medium saucepan, over high heat, allow to boil.
Immediately reduce heat to a simmer, adding the nutmeg, cinnamon, cayenne and cumin.
Cook, stirring frequently, for 20 to 25 minutes or until mixture has thickened.
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