cranberry chutney

Cranberry Chutney
slightly aDapted from: Ravina’s Noteworthy Cookbook
Recipe note: Easy, can be make up to 2 weeks in advance

12 oz fresh cranberries
1 cup sugar
1/2 cup brown sugar
1/2 cup golden raisins
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground allspice
1 cup water
1/2 yellow onion - chopped
1 granny smith apple - peeled and chopped
2 celery stalks - trimmed and chopped

combine the cranberries, sugar, brown sugar, spices, and water in a 2 quart sauce pan and cook over medium heat until the cranberries pop. reduce heat and add in the remaining ingredients. simmer for 30 minutes, stirring occasionally. allow to cool and then store in the fridge (for up to two weeks). serve as an accompaniment to turkey or serve with cream cheese for an appetizer.