Cranberry Chutney

 

4 cups (12 oz) fresh cranberries
1 cup raisins, dried cranberries, or similar dried berries
1/2 cup sugar
3/4 cup brown sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup water or vegetable stock
1/2 cup minced onion
1/2 cup minced Granny Smith apple
1/2 cup minced celery

In a medium pot, combine the cranberries, dried fruit, sugar, brown sugar, cinnamon, ginger, cloves and water/stock. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.

Add the onion, apple, and celery. Stir occasionally until the mixture thickens, 5-10 more minutes. Remove from heat.

For best flavor, refrigerate it overnight.