Cranberry Apple Chutney

I've made lots of variations of chutney over the years.  In fact, there are numerous chutney recipes on this blog.  This one has become my favorite.  It's perfect for Thanksgiving dinner, your Sunday ham, and your ordinary pork chop or tenderloin dinner.

1 (12 oz) bag of fresh or frozen cranberries

1/4 cup water

2 large apples, cored and chopped

1 1/2 cups sugar

2/3 cup finely chopped onion

2/3 cup golden raisins

1/4 tsp ginger

2 garlic cloves, minced

1 tsp salt

1/4 tsp allspice

1/4 tsp cinnamon

1/8 tsp ground cloves

2/3 cup dark corn syrup

1/3 cup cider vinegar

2/3 cup chopped pecans (optional)

Combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt, allspice, cinnamon and cloves in a large saucepan.

Bring to a boil over medium-high heat.  Reduce heat; cover, stirring occasionally for 15 minutes.

Add corn syrup, vinegar and pecans, if using.  Cook uncovered for 15 minutes, stirring frequently.