Spicy Cranberry Chutney - Epic FAIL

So, I got creative and combined two recipes for a spicy cranberry chutney and came up with this. It was unanimous - AN EPIC FAIL. Absolutely no one liked this recipe - never make again!!!

2 shallots, minced
1 1/2 T oil
1 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 (12 oz) package fresh or frozen cranberries
1/2 cups agave syrup or molasses
1 T minced chipotle pepper
1 t adobo sauce
1/2 cups red-wine vinegar or cider vinegar
2 tablespoons minced fresh ginger
2 tablespoons whole mustard seeds
1 t ground cinnamon
1 tablespoon freshly grated orange zest
1 tablespoon freshly grated lemon zest
2 teaspoons salt
½ t black pepper


Directions

Sauté shallots in oil until transparent in a large saucepan. Add peppers, and garlic and sauté for one minute longer. Add remaining ingredients, and bring to a boil over high heat. Simmer, uncovered, stirring often, until the cranberries have broken down and the mixture has thickened somewhat, 10 to 15 minutes. Let cool completely. Ladle the chutney into clean jars and refrigerate.

This recipe has been modified, so I'm not sure that the nutrition is accurate, but it must be close.

Nutrition Facts
Per Single Serving / Serves 80 Total
Calories 35 Total Carbohydrates 9gm 3%
Fiber 1gm 1% Sodium 58mg 2%
Sodium 58mg 2%