Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        fresh Cranberries
     1/2                Pineapple (Fresh) -OR-
   1      small Can     canned Pineapple
   1                    1" long piece of fresh Ginger Root
   1      small         Hot Chili Pepper
   1      medium        Lemon
   2                    Whole Cloves (opt)
   2                    Allspice Berries -OR-
     1/8  teaspoon      Ground Allspice
   1                    Stick Cinnamon -OR-
     1/2  teaspoon      Ground Cinnamon
     1/4  cup           Raisins
     1/2  cup           Dark Brown Sugar
     1/2  Cup           Raspberry Vinegar
   1      pinch         Salt

Preparation:

1. Rinse and pick over Cranberries, discarding stems or blemished berries. Peel, core and finely chop the Pineapple. Peel and grate or mince the Ginger. Seed and mince the Chili. Remove two strips of zest from the lemon with a vegetable peeler and extract the juice from the fruit. Tie the Lemon zest and spices (if using whole spices) in a piece of cheesecloth, or just add them to the pot. 2. Combine all ingredients in a saucepan. Because of the Cranberry's high acidity, they should not be placed in an aluminum or cast iron pan. Bring to a boil. Reduce heat and simmer the chutney for 8-10 minutes, or until the Cranberries begin to pop. Correct the seasonings, adding more sugar, vinegar and lemon juice as needed; the Chutney should be a little sweet a little sour and a little spicy. Refrigerate at least 2 hours, preferab