I added two more apples and extra apple juice.

NOTE: This website deletes numbers and words in posts and our profiles. So I spelled numbers. My emails about it ("Contact Us" ) fall on deaf ears.

Cranberry-Apple Chutney

Three cups brown sugar
Two cups white vinegar
One cup apple juice
Two tsp. ground ginger
One tsp. granulated garlic
One-quarter tsp. coriander
One tsp. cinnamon
One-half tsp. nutmeg
One-half tablespoon fresh orange peel, diced.
One-half tsp. salt

Five Golden Delicious apples, peeled, cored and diced
One package (twelve oz.) fresh cranberries
Two cups raisins

Combine the first group of ingredients in a large, heavy saucepan (brown sugar through salt). Bring to a boil and simmer for five minutes.

Add the fruit to the mixture in the saucepan, then turn to very low, and cook until the chutney thickens. The amount of time will vary with the amount of juice in the apples. But it needs to cook at least one hour. Stir frequently. Remember that it will thicken as it cools, so remove it from the heat just before it reaches the very thick stage. Store in the refrigerator until ready to use.

Makes twelve half-pint jars. It's great on turkey, pork, rice and toast.

Divide between containers if you are giving the chutney as a gift. I can it in pretty jars.

My friend Kami ate an entire jar with a spoon while standing at the kitchen sink thinking:
"I wonder if the next bite is as delicious as the last?"