One of our family favorite recipes is Cranberry Chutney. Not only is it a tasty accompaniment for the holiday Roast Turkey, we enjoy it all year with pork chops and chicken. I make a double batch and freeze it in small containers. It usually lasts until the next fall when fresh cranberries are available again. I love the sweet and tart combination of cranberries, apples, raisins and the spices that just remind me of autumn. By the way, I do not like cranberry sauce in the can!

Cranberry Chutney
1 cup water
3/4 cup sugar
1/2 cup vinegar (white or apple cider)
12 oz. package fresh cranberries, washed
1 cup apples, peeled and chopped
1/2 cup raisins
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves

Combine water and sugar in a 2 qt. saucepan and bring to a boil, stirring constantly. When sugar has dissolved, add remaining ingredients. Stir and cook over medium heat for 10 minutes. You will hear the cranberries “pop” and release their color. Remove from heat and let cool. Serve at room temperature. Enjoy!