oz fresh cranberries 1 cup water
cup sugar 1 cup green apple, peeled, chopped
cup packed brown sugar 1 cup onion
cup golden raisins ½ cup chopped celery
tsp. ground cloves
tsp. ground allspice
Combine cranberries, sugars, raisins, spices and water in an uncovered 2 quart saucepan. Cook over medium heat until cranberries pop. Reduce heat. Stir in onions, apples, and celery. Simmer uncovered for 30 minutes. Stir. Chill. Serve over cream cheese. Mold the cream cheese into the shape of a wreath, cover with chutney, and garnish with mint. Serve with crackers. May keep for 2 weeks in refrigerator.