Chutney Cranberry Sauce - cooking recipe

Ingredients

1 lb. fresh cranberries
1 c. sugar
1/2 c. brown sugar
1/2 c. raisins
2 tsp. cinnamon
1 1/2 tsp. ginger
1/2 tsp. cloves
1/4 tsp. allspice
1 c. water
1 c. onion, chopped
1 c. apple, chopped
1/2 c. celery, chopped

Preparation

Combine first 9 ingredients in a Dutch oven.
Cook over medium heat, stirring frequently, until cranberries release their juice. Stir in remaining ingredients.
Reduce heat to low; simmer, uncovered, until thickened.
Stir occasionally.
Chill before serving.
Will keep refrigerated in airtight container up to 2 weeks.