Place the cranberries, apples, onion, garlic, ginger, raisins, sugar, vinegar and salt in a 4-quart saucepan

Bring to a boil over medium heat and cook 20 to 30 minutes or until cranberries pop and mixture thickens

Cool to room temperature

Refrigerate up to 3 weeks. Yield: 3 cups SUGGESTED USE: The tangy flavor of cranberries is balanced nicely in this chutney with the sugar and vinegar

Serve this chutney traditionally with turkey or try it with chicken or pork or even spooned over brie cheese.