We picked up this recipe from our friend, Father Pat.

Cranberry Chutney

Ingredients:
40 Fresh Whole Cranberries
1 Cup Seedless Raisins
1 2/3 Cup Sugar (Or Splenda)
1 Tablespoon Ground Clove
1 Teaspoon Fresh Ginger (2 if dry)
1 Cup Water
1/2 Cup (1 Med) chopped onion
1/2 Cup thinly sliced celery (small stalks)
1/2 Cup (1 Med) apple, peeled, chopped

Cook:
Combine cranberries, raisins, sugar, apples and water in large pot and bring to a boil. Stir frequently. This is a good time to chop the onion, celery and apple. When cranberries start to pop stir in the onion, apple and celery and bring back to a boil then lower to a simmer for 15 minutes.

If put in sterilized jars and properly sealed may be stored on the pantry shelf for about six months, otherwise refrigerate.

Use as you would cranberry sauce on Thanksgiving and Christmas. Can also be used as you would jelly. Goes well with any meat, not just turkey. Spoon some into your hot cereal. Pour about 6 ounces over a brick of Philly and surround with Ritz Crackers.

I know the holidays are upon us when Beautiful Wife begins to make and can jars of this for our friends.