Cranberry Chutney

0 Add [wprm-ingredient text="16 oz. cranberries" uid="0"], the diced [wprm-ingredient text="2 Granny Smith Apples" uid="1"], [wprm-ingredient text="½ cup dark brown sugar" uid="2"], [wprm-ingredient text="½ cup apple cider vinegar" uid="3"], orange juice from [wprm-ingredient text="1 orange" uid="4"] and [wprm-ingredient text="¼ cup honey" uid="5"] to a medium saucepan over medium heat. Stir to combine.
1 Season the mixture with [wprm-ingredient text="2 teaspoons ground cinnamon" uid="6"], [wprm-ingredient text="1 ½ teaspoons ground ginger" uid="7"], [wprm-ingredient text="½ teaspoon allspice" uid="8"] and [wprm-ingredient text="½ teaspoon kosher salt" uid="9"]. Bring to a boil and cook, about 5-6 minutes.
2 Lower the heat to a simmer, and cook until the cranberries have burst and the apples are soft, about 10-15 minutes.
3 Remove from the heat and transfer to a dish, spreading plastic wrap on the surface of the chutney so it does not form a film.
4 Refrigerate until ready to serve, then serve chilled or at room temperature.