Cranberry chutney

I've been asked for this recipe three times in the last 24 hours, so I'm publishing it here. Once you try it, you may never be completely happy with ordinary cranberry sauce again! I got the recipe from my mother; although there are many cranberry chutney recipes on the web, none that I found even came close to this one.

Note: Since cranberries seem to come in 12 oz. bags now, instead of 1 lb. bags, you will need to do a little math.

The recipe:

1 lb. whole fresh or frozen cranberries
1 c. Sugar
1/2 c. Brown sugar, packed
1/2 c. Golden raisins (black ones work, too)
2 tsp. ground cinnamon
1 1/2 tsp. Ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1 c. Water

Combine all in large pot. (I use a Dutch oven.) Simmer, uncovered, over medium heat, stirring, 15 minutes.

Add:
1 c. Chopped onion
1 c. Baking apples, peeled, cored and chopped. (I don't bother to peel them.)
1/2 c. Chopped celery

Stir to combine with cranberry mixture and simmer an additional 15 minutes. Cool and serve or refrigerate.

Happy holidays!