CRANBERRY CHUTNEY

1 lb. fresh cranberries
1 c. sugar
1/2 c. firmly packed brown sugar
1/2 c. golden raisins
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cloves
1/4 ground allspice
1 c. water
1 c. chopped cooking apple
1 c. chopped onion
1/2 c. chopped celery

Combine first 9 ingredients in a Dutch oven. Cook over medium heat, stirring frequently, until juice is released from cranberries, about 15 minutes. Stir in remaining ingredients. Reduce heat and simmer, uncovered, about 15 minutes or until thickened; stirring occasionally. Chill before serving. Chutney will keep in refrigerator in airtight container for up to 2 weeks.

Makes about 1 quart.