Cranberry Chutney - cooking recipe

Ingredients

1 lb. fresh or frozen cranberries
2 1/4 c. packed brown sugar
1 c. raisins
1 c. water
1/2 c. chopped pecans or walnuts
1/4 c. candied ginger, chopped
1/4 c. lemon juice
1 tsp. salt
1 tsp. grated onion
1/4 tsp. ground cloves

Preparation

Combine all ingredients in a Dutch oven.
Bring to boil. Reduce heat and simmer for 20 to 30 minutes or until slightly thickened, stirring occasionally.
Pour into hot, sterilized jars, leaving 1/4 inch headspace.
Adjust caps.
Process in a boiling waterbath for 10 minutes.
If not processed, store chutney in the refrigerator.
Yields 4 1/2 cups.