Cranberry Apple Chutney

Ingredients

½ lb. cranberries (2 cups)
½ cup water
½ cup sugar
1 green apple peeled and diced
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
½ tablespoon minced fresh ginger

Directions

In a small saucepan on medium heat, combine ½ lb. cranberries (2 cups) with ½ cup water and ½ cup sugar. Let mixture come to a boil and cranberries start to break up, about 10 minutes. Continue cooking 3 to 4 more minutes to allow mixture to thicken; remove from heat and set aside. Meanwhile, in another saucepan, combine 1 green apple peeled and diced, 2 tablespoons red wine vinegar, 2 tablespoons lemon juice, 1 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, and ½ tablespoon minced fresh ginger. Place over medium heat and cook until apples become soft, but don't lose their shape, about 10 minutes. Gently fold the apple mixture into the cranberry one; let sit for 10 minutes to blend flavors. Serve warm or refrigerate in a container for up to four days.