Ingredients
1 lb. fresh cranberries
1 c. sugar
1/2 c. firmly packed brown sugar
1/2 c. golden raisins
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cloves
1/4 ground allspice
1 c. water
1 c. chopped cooking apple
1 c. chopped onion
1/2 c. chopped celery
Method
Combine first 9 ingredients in a pot. Cook over medium heat, stirring frequently, until juice is released from cranberries, about 15 minutes. Stir in remaining ingredients. Reduce heat and simmer, uncovered, about 15 minutes or until thickened; stirring occasionally. Chill before serving. Chutney will keep in refrigerator in airtight container for up to 2 weeks.
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