Holiday Recipe--Cranberry-Apple Chutney

1 1/4 cups granulated sugar 1/2 cup water
1 package (12 oz) fresh or frozen cranberries
2 medium Granny Smith Apples, cut into 1/4 inch pieces
1 medium onion, chopped
1/2 cup golden raisins
1/2 cup packed light brown sugar
1/4 cup cider vinegar
1 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground allsipce
1/8 tsp ground cloves
1/2 cup toasted walnuts or pecans, chopped

To Make Cranberry Apple Chutney: Combine granulated sugar and water in heavy 2 quart saucepan. Bring to a boil over high heat. Boil gently for 3 minutes. Add cranberries, apples, onion, raisins, brown sugar, vinegar, ginger, cinnamon, allspice and cloves. Bring cranberry apple chutney to a boil over high heat. Reduce heat to mediuim. Simmer, uncovered, 20 - 25 minutes or until mixture is very thick, stirring occasionally. Cool; stir in walnuts, if desired.  Cover and refrigerate up to 2 weeks before serving.
Makes about 3 1/2 cups without walnuts or 4 cups with walnuts.

Make Ahead Tip: This cranberry apple chutney keeps well and may be prepared 2 weeks ahead of time. Store the chutney in the refrigerator until you are ready to serve it.