Featured in A Friendsgiving Picnic by Melissa Fairchild Clark

Makes 1½ pints

12 ounces fresh or frozen cranberries
1 medium onion, medium dice
1 large Fuji apple, diced
1 cup golden raisins
1 cup raw sugar
½ cup red wine vinegar
½ cup water
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
1 teaspoon ground ginger

Place all of the ingredients in a medium-size pot and stir to combine. Bring the mixture to a boil and reduce to a simmer. Stir occasionally so that the chutney doesn’t stick to the bottom of the pot. When the chutney has cooked down and looks glossy, remove it from the heat and let it cool for about 10 minutes. Pour the chutney into jars and let cool to room temperature before refrigerating.