Cranberry Chutney

Combine all ingredients in a large Dutch oven. Bring to a boil, stirring constantly; reduce heat, and simmer, stirring occasionally, 30 minutes.

Cool, place in jars, and store in refrigerator up to 2 weeks. For longer storage, pack chutney into hot sterilized jars, filling to 1/2 inch from top; remove air bubbles, and wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes.