Cranberry Chutney

4 small oranges
2 cups sugar (or sugar substitute)
4 cups fresh cranberries
1 cup chopped unpeeled apple
1/2 cup seedless raisins
1/2 cup chopped walnuts
1 Tablespoon vinegar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon

Cut oranges in half and scoop out orange segment with sharp teaspoon or grapefruit spoon. In 3-quart saucepsn, combine all the ingredients. Heat to boiling and simmer until the cranberries start to pop and are cooked. Do not overcook; remove from heat when about 1/4 have popped.
When cool, spoon chutney into jars and refrigerate. Good with turkey, ham and/or chicken.