Cranberry Chutney

    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.