|Fresh cranberries||1 Pound|
|Brown sugar||2 1⁄4 Cup (36 tbs)|
|Light raisins||1 Cup (16 tbs)|
|Macadamia nuts/Toasted almonds||1⁄2 Cup (8 tbs), coarsely chopped|
|Candied ginger||1⁄2 Cup (8 tbs), snipped|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Onion||1 Teaspoon, grated|
|Ground cloves||1⁄4 Teaspoon|
1) Combine together all the ingredients in a large saucepan along with 1 cup of water.
2) Bring the mixture to a boil, constantly stirring, and then gently simmer, uncovered, over low heat for about 15 minutes. Stir occasaionlly.
3) Pack the chutney in hot scalded jars and seal right away. Till it is time to use the Cranberry Chutney, store it in the fridge.
4) Serve or use the Cranberry Chutney as and when required. It can be used chilled, at room temperature or slighly warmed.