Recipe: Cranberry Chutney (using raisins and ginger)

Hi Marishka!
Here is a recipe that perhaps you can play with...maybe omitting the raisins and adding diced green tomatoes?? Hope this helps....Why won't she give you the recipe?? Well..maybe this will produce for you a cranberry chutney that is just as good or maybe better.. :-)

CRANBERRY CHUTNEY

4 cups cranberries (12 ounce package)
1 cup golden raisins or muscats
1/2 cup peeled chopped ginger root
1 1/2 cups sugar
1 cup distilled white vinegar
1 cup water
1 teaspoon whole allspice
1/2 teaspoon whole cloves
2 cinnamon sticks (2-inch)

Put cranberries, raisins, ginger, sugar, vinegar and 1 cup water into 3-quart saute pan and stir to mix well.

Put allspice, cloves and cinnamon sticks into small piece of cheesecloth and tie cloth with string or plastic bag tie. Add spice pouch to cranberries and push down into mixture so its flavors are absorbed. Bring cranberries to boil then reduce heat to simmer. Cook 1 1/2 hours, checking and stirring often. Taste and add more sugar or bit of salt if needed, or add more water if chutney dries out. If flavors seem flat, add bit of ground ginger, allspice or cinnamon, stirring in one spice at a time until flavor is lively.

Cool, then store chutney in jars with lids. Refrigerate up to several weeks until needed.

Makes 3 cups