Cranberry Chutney

• 2 cups fresh cranberries
• 1 cup raisins
• 1/2 cup brown sugar
• 1/2 cup maple syrup
• 1 tablespoon ground cinnamon
• 2 teaspoons grated fresh ginger
• 1/4 teaspoon ground cloves
• 1 cup water
• 1 small onion, chopped
• 3 medium apples, cored and chopped
• 4 stalks celery, chopped
• 1 teaspoon grated lemon peel

Combine cranberries, raisins, sugar, maple syrup, cinnamon, ginger, cloves and water in Dutch oven. Place over medium heat and cook 15 minutes. Stir in onion, apples and celery and cook 15 minutes more. Remove from heat and add lemon peel. Serve at room temperature or cold.

Chutney can be made in advance and stored in an airtight container in the freezer.

MAKES 4 cups

adapted from CLEAN FOOD