Cranberry Chutney

This stuff will make your kitchen smell like Christmas! It's knockout delicious and you can make it a few days ahead.

• 1lb fresh cranberries
• 1 cup sugar
• 1/2 cup firmly packed brown sugar (I used dark)
• 1/2 cup golden raisins
• 2 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1 1/2 tsp ground cloves
• 1/4 tsp ground allspice
• 1 cup water
• 1 cup chopped apple
• 1 cup chopped onion
• 1/2 cup chopped celery

Combine the first 9 ingredients in a pan or dutch oven. Cook over medium heat, stirring frequently, until juice is released from cranberries, about 15 minutes.

Stir in remaining ingredients. Reduce heat and simmer, uncovered, about 15 minutes or until thickened; stirring occasionally.

That's it! Chill before serving. Also, it will keep in the fridge (in an airtight container) for up to 2 weeks). I cut the recipe in half and it came out just fine as well.

Here it is!