Cranberry Chutney

• 1 lb. (4 c.) fresh cranberries
• 5 whole cloves
• 2 cinnamon sticks
• 2 1/2 c. sugar
• 1 c. water
• 1 c. apples, peeled and chopped
• 1 1/2 c. pears, peeled and chopped
• 1 medium onion, chopped
• 1/2 c. celery, chopped
• 1 c. raisins
• 1 c. slivered almonds

1. Wash, pick and drain cranberries.
2. Make a bouquet of spice (wrap and tie in cheesecloth).
3. Cook cranberries, sugar, spice bouquet and water over moderate heat until cranberry skins pop. Add apples, pears, onion, celery and raisins.
4. Cook over moderate heat, stirring occasionally, until mixture reaches a light jelly like consistency (about 10 to 15 minutes).
5. Remove from heat; discard spice bouquet and add almonds.
6. Pack in hot, sterilized jars and seal.
7. Makes about 4 pints.
8. Excellent!

fresh cranberries, cloves, cinnamon sticks, sugar, water, apples, pears, onion, celery, raisins, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799410 (may not work)