Spiced Cranberry Apple Chutney

• 6 cups cranberries
• 2 cups tart apples, peeled and chopped
• 2 cups onions, chopped
• 2 tablespoons crystallized ginger, minced
• 2 cups granulated sugar
• 3/4 cup brown sugar, packed
• 2 teaspoons salt
• 1 teaspoon black pepper, freshly ground
• 1/2 teaspoon ground cinnamon
• 2 cups cider vinegar

1. Prepare canner, jars and lids.
2. In a large pot combine cranberries, apples,onions, ginger, granulated sugar, salt, pepper, cinnamon and vinegar. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring often, for about 30 minutes or until thickened to a thin jammy consistency.
3. Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove airbubbles and adjust headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
4. Place jars in canner and return to a boil. Process for ten minutes. Turn off heat and remove canner lid. Let jars stand in water 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that aren't sealed.

cranberries, tart apples, onions, ginger, sugar, brown sugar, salt, black pepper, ground cinnamon, cider vinegar

Taken from www.food.com/recipe/spiced-cranberry-apple-chutney-508902 (may not work)