Cranberry Chutney 

This is a variation on an Indian chutney that uses a berry that you 
can't get outside of India. The berry is very tart, so cranberries 
work well.

a cheesecloth and kitchen string
1 cinnamon stick
5 green cardamom pods cracked open
1 teaspoon whole cloves
1 or 2 dried red chiles or fresh green chilies (see notes)
1 1/2 C. Orange Juice
3/4 C. of Jaggery (date sugar) or Turbinado sugar
1/2 C. pitted/sliced dates
16 oz fresh cranberries

Wrap the cinnamon, cardamom, cloves, and chilies in a few layers of 
the cheesecloth and tie it at the top with kitchen string (you're 
making a little "tea bag").

Combine everything but the cranberries in a saucepan. Heat over medium 
heat until the sugar dissolves then reduce heat and simmer for 30 
minutes. Remove the "tea bag".

Add the cranberries and cook for about 10 minutes or until it thickens 
and the berries burst open.

Notes:

This will last for about a week in the fridge. Serve it with 
baked/broiled/steamed/boiled sweet potatoes, yams or squash. 

You can toss some lemon peel into the spice bag too for a variation.