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What you will need:

4c fresh cranberries (12oz bag)
2-1/2c sugar
1-1/4c water
6 whole cloves
2 cinnamon sticks
1t salt
2 Granny Smith apples, peeled, cored, and diced
2 firm Bosc or Anjou pears, peeled, cored, and diced
1 small yellow onion, finely chopped
1c golden raisins
1/3c crystallized ginger, finely chopped
1/2c hazelnuts, roughly chopped

Steps to yummy goodness:

1. In a large pot over medium heat, combine the cranberries, sugar, water, cloves, cinnamon sticks, and salt. Stirring frequently, bring to a boil, and cook until the cranberries pop open (It takes about 10 minutes) .

2. Turn the heat down to a simmer and stir in the apples, pears, onions, raisins, and ginger. Continue to cook, stirring often, until thick, (It takes another 10-15 minutes).

3. Remove from heat and toss in the hazelnuts.
4. Discard cinnamon sticks and cloves (if you can locate them).
5. Refrigerate in tightly sealed jars.

.:Side Note:.
Unopened jars will be good for roughly this long.
Pantry : 1 week
Fridge: 1 month
Freezer: 6 months to a year (depending on the seal of the jar)

Opened jars will be good for roughly this long.
Fridge: 7 – 10 days
Freezer: 1 month

This chutney goes great on poultry, beef and even is yummy on top of ice cream or morning toast /English muffins/ bagels.

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