Cranberry Chutney Preparation
In a deep 6-quart saucepan, combine cranberries, sugar, 1 1/4 cups water, cloves, cinnamon sticks, and salt. Bring to a boil over medium heat, stirring frequently to dissolve sugar. Cook until berries begin to pop open (10-12 minutes).
Adjust heat so mixture barely simmers. Stir in apples, pears, onion, raisins and ginger. Continue to cook, stirring frequently, until thick (10-15 minutes).
Remove from heat and allow mixture to cool to room temperature. Discard visible cinnamon sticks and cloves.
Refrigerate in tightly sealed jars for up to 2 months.
Serving suggestions: serve with turkey, ham or pork.
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