Holiday Cranberry Chutney

A wonderful taste of Thanksgiving or Christmas. The recipe was given to me by our realtor in Hawaii in 1980; It has been a keeper for our kitchen. Please note chilling time is needed.

• Ready In: 35 mins
• Yields: 6 cups

Ingredients

• 1  lb fresh cranberries
• 1  cup sugar
• 1 (13 ounce) can  sliced  yellow cling peaches
• 1⁄2 cup  chopped onion
• 2  tablespoons lemon juice
• 1  teaspoon salt
• 1  dash cayenne
• 1⁄2 teaspoon powdered ginger
• 1  cup raisins, seedless

Directions

1. Wash and pick over the cranberries.
2. Put them in a large saucepan with the sugar.
3. Drain the peaches, set the fruit aside, and add the syrup to the cranberries along with the remaining ingredients.
4. Place over medium heat and cook, uncovered, for 15 minutes.
5. Stir from time to time.
6. Add the peaches and continue cooking for 5 minutes more.
7. Cool, then chill until ready to serve.
8. This recipe should be made at least 2-3 days before serving and will keep nicely in the refrigerator, well covered, for 5-6 days.