Cranberry- Apple Chutney is delicious with turkey, chicken, pork and on crackers. With red jewel colors, it is pretty in a glass dish.

"I took one taste of your chutney, and ate the entire jar standing over the kitchen sink!" my friend Kameon said. "I kept thinking, 'I wonder if the next taste is as delicious as this one? '"

"Mom, will you make Cranberry - Apple Chutney for Thanksgiving dinner?" Claire asked yesterday. Ok, Claire. Here's the easy recipe:

Cranberry-Apple Chutney

3 cups brown sugar
2 cups white vinegar
1 cup apple juice
2 tsp. ground ginger
1 tsp. granulated garlic
1/4 tsp. coriander
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tablespoon orange peel
1/2 tsp. salt

5 Golden Delicious apples, peeled, cored and diced
1 package (12 oz.) fresh cranberries
2 cups raisins

Combine the first group of ingredients in a large, heavy saucepan (brown sugar through salt). Bring to a boil and simmer for 5 minutes. Add the fruit to the mixture in the saucepan, then turn to very low, and cook until the chutney thickens. The amount of time will vary with the amount of juice in the apples. But it needs to cook at least one hour.

Stir frequently. Remember that it will thicken as it cools, so remove it from the heat just before it reaches the very thick stage.

Divide between containers, if you are giving the chutney as a gift. I can it in pretty glass containers and give it as gifts. Store in the refrigerator until ready to use.

Yield: 12 each 1/2-pint jars.