Cranberry Chutney

-Recipe from Yamuna mataji
             Topokul is not a cranberry but a sour berry that makes a chutney similar to whole-berry American cranberry sauce. There are two main types of cranberries: small wild European berries and the larger red cultivated American berries. India Topokul is like a cross between the two. Because fresh berries freeze well, this selection can be made on short notice, especially in the fall.

Preparation and cooking time (after assembling ingredients): about 45 minutes
Makes: about 3 cups (710 ml)

3-inch (7.5 cm) piece of cinnamon stick
3-4 whole green cardamom pods, crushed open
1 teaspoon (5 ml) whole cloves
1-2 hot green chilies, seeded
3-inch (7.5 cm) piece of orange zest
1 cups (360 ml) white grape juice or water
cup (120 g) raw sugar or maple syrup (180 ml)
cup (80 g) pitted dates, sliced
1 pound (455 g) cranberries

1.    Tie the cinnamon, cardamom pods, cloves, green chilies and orange zest in a small piece of cheese cloth. Combine the juice or water, sweetener, dates and spice bag in a heavy-bottomed, 2-quart/liter saucepan over moderate heat, and cook, stirring, until the sugar dissolves. Reduce the heat to low and simmer for hour.
2.    Remove the spice bag, pressing it to extract the flavor. Stir in the cranberries and cook for 7-10 minutes or until the mixture thickens and the berries pop. Serve at room temperature, or cover and refrigerate for up to a week.