Cranberry Chutney

I make this chutney every Thanksgiving now. The first time I made it was under the instruction of Ryan's mom who had the recipe one Thanksgiving. Since then, I've been credited with the dish. This is a great alternative to the cranberry sauce from the can... though Ryan still insists on having that served as well! I also always add more almonds than the recipe calls for.

1 cup water
1 cup sugar
2 cups fresh cranberries
2 Tbsp apple cider vinegar
1/2 cup golden raisins
1/4 c slivered almonds, toasted
1 Tbsp light brown sugar
1/4 tsp ground ginger
1/2 tsp finely chopped garlic

Toast almonds in a pan on the stove over medium heat, stirring frequently. Set aside.

In a heavy, 3 quart saucepan, dissolve sugar in 1 cup water over medium high heat. Once the sugar is dissolved, allow to come to a boil.

Add remaining ingredients and boil slowly. Stir occasionally until mixture thickens. Let cool to set more.

Chutney can be stored int he refrigerator for up to one month.