Sweet-Tart Cranberry Chutney

• 1 (12-ounce) bag fresh or frozen cranberries
• 3 Granny Smith apples, peeled, cored, and quartered
• 3 blood oranges or navel oranges, scrubbed, quartered, and any seeds removed
• 1 pineapple, peeled, cored, and cut into large chunks
• 1 cup Sugar
• 1 cup chopped pecans
• ½ cup dried cranberries
• ½ cup dried cherries
• ½ cup dried strawberries

Preparation

1 1.Place all of the ingredients into a food processor and pulse to combine a few times until everything is very finely chopped. (NOTE: If your food processor is not large enough to hold all of the ingredients, then make the chutney in two batches.)
2 2.Refrigerate overnight and serve the next day or the following day.

Source:

Recipe found at uscranberries