lbs. (1.35kg) cranberries
1 lb. (450g) raisins
8 oz. (225g) sultanas
8 oz. (225g) sugar
half an ounce (12g) powdered cinnamon
3 pieces of ginger
half an ounce (12g) allspice
1 oz. (25g) salt
1 pint (570ml) vinegar
place the cranberries in a preserving pan and just cover with vinegar. Simmer gently until tender.
add the remaining ingredients and cook until a thick mixture is formed.
bottle in clean, warmed jars, while the chutney is hot, and close securely.