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.