The holiday party season isn’t over quite yet, but you’ve exhausted every one of your go-to recipes. Mom saves the day with a simple crowd-pleaser.

The more you make, the merrier.

Cranberry Chutney
Serves fifteen to twenty

Ingredients
1 lemon, quartered, seeded
1 orange, quartered, seeded (if using a lg. orange, cut into six pieces)
1½ c. fresh or frozen whole cranberries
1½ c. raisins
1 c. dried cherries
2 c. dark brown sugar
½ tsp. nutmeg
½ tsp. ground cloves
1 cinnamon stick
½ tsp. ground cinnamon (optional)
½ c. white vinegar
2 8-oz. packages cream cheese

1. In a large saucepan, place lemon and orange pieces. Add remaining ingredients, except cream cheese.

2. Bring mixture to a boil over medium heat, then reduce heat to low. Simmer 15 minutes.

3. Remove cinnamon stick and orange and lemon pieces. Let mixture cool, then refrigerate for at least 4 hours. (For the best flavor, let sit overnight.)

4. Pour chutney over blocks of cream cheese and serve with crackers. It can also be served over baked Brie. Note: Chutney can be stored in refrigerator for up to 2 weeks.

Photo: Courtesy of Kelley Hagen