2 cups peeled, cored and chopped baking apples
1-1/3 cups fresh cranberries
3/4 cup chopped sweet onion
1/2 cup light brown sugar
1/4 cup cider vinegar
1/4 cup water
1/4 cup golden raisins
1 clove garlic, minced
1/2 teaspoon grated fresh gingerroot
Combine chutney ingredients in a medium saucepan over medium-high heat. Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring frequently. Uncover and cook for a further couple of minutes if required to reduce any remaining liquid. Remove from heat and cover to keep warm. Serve warm or at room temperature on top of roast chicken, pork or meal of your choice.
Or pour the chutney mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid, or glass lid.