Cranberry Chutney
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1 package (12 ounces) fresh cranberries
1/2 cup balsamic vinegar
1/2 cup sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon cayenne pepper
1 teaspoon cumin

In medium saucepan, over high heat, combine cranberries, vinegar
and sugar; bring to a boil. Reduce heat to medium-low and add nutmeg,
cinnamon, cayenne, and cumin. Simmer 20 to 25 minutes or until
mixture is very thick, stirring frequently.