Apple & Cranberry Chutney

Will never serve cranberry sauce again!   A hit at our holiday dinner table.  This was so yummy; not only with stuffed turkey breast but we ate remaining next day on crackers... it was nicer than most jams!

Ingredients:

1 bag of McIntosh cooking apples (approx. 2lbs)

2 Fiji apples

1/4 c chopped ginger

1 t peppercorns

2 c sliced onion (I used 1 large white onion and 1 med yellow onion)

2 c sugar

1 cider vinegar

2 c frozen cranberries

Directions:
Place all the ingredients except the cranberries in a large saucepan.
Heat, stirring until sugar dissolves.
Bring to a boil, then reduce heat and simmer uncovered stirring regularly until the apples and onions are tender and mixture thickened and no watery juice remains.  (took me about 90 mins)
Add cranberries and then cook for another 10 mins until berries are heated and softened (but not burst)
Spoon hot chutney into sterilized jars and seal. 
Will keep up to 6 months.  Refrigerate once opened.