Cranberry Chutney

Combine & bring to boil:

12 oz fresh or frozen cranberries

1 cup chopped, peeled apples

1 cup golden raisins

1 cup chopped red onions

¾ cup chopped celery

1 cup white vinegar

¼ cup water

1 cup sugar

2 tsp cinnamon

1 ½ tsp ground ginger

¼ tsp ground cloves                              

Reduce heat and simmer uncovered 30 minutes or until slightly thick, stirring occasionally. 

Yield 4 cups. Freezes well. Serve w/ chicken salad sandwiches, chicken, pork, ham, over cheese & crackers, with chicken quesadillas.