Apple Cranberry Chutney - cooking recipe

Ingredients

2 medium apples, chopped (I prefer Fuji)
2 cups cranberries
1 medium red bell pepper, chopped
1 small onion, finely chopped
3/4 cup brown sugar, packed
1/2 cup golden raisin
1/2 cup white vinegar
1 1/2 teaspoons gingerroot, finely chopped
1 garlic clove, finely chopped

Preparation

Mix all ingredients in 2-quart saucepan.
Heat to boiling, stirring frequently, then reduce heat & simmer, uncovered about 1 hour, stirring frequently, until mixture thickens & fruit is tender.
Store covered in a non-aluminum container in refrigerator up to 2 weeks.