Here's one for Cranberry Chutney -

1 16-oz. pkg. fresh cranberries
3/4 cup packed brown sugar
1/2 cup light raisins
1/2 cup chopped celery
1/2 cup chopped apple
1/2 cup water
1/4 cup coarsely chopped walnuts
2 TBSP. finely snipped candied ginger
2 TSBP. lemon juice
1 tsp. onion salt
1/4 tsp. ground cloves
In large saucepan combine all ingredients. Bring to boiling, stirring constantly. Simmer, uncovered, 15 minutes, stirring occasionally. Store, covered, in the frig. Serve chilled. top with walnut half, if desired. Makes 3 cups.

Cranberry, Cherry & Walnut Chutney
(serves 12)
2 cups dried tart cherries
1 cup fresh cranberries
1 cup raisins
1 cup sugar
1/2 cub apple cider vinegar
1/2 cup finely chopped celery
6 tablespoons apple juice
1/2 teaspoon crushed red pepper flakes (or less, to taste)
1 tablespoon chopped lemon zest
1 cup toasted and coarsely chopped black or English walnuts or hazelnuts
Combine all of the ingredients in a 2-quart saucepan over medium heat. Cook for 20 minutes, stirring well. Cool the chutney to room temperature; cover tightly and refrigerate. The chutney will thicken as it cools and will keep for up to 2 weeks in the refrigerator.

Cranberry jezabel

12 oz bag fresh or frozen cranberries
1 c. water
3/4 c. white sugar
1/2 c brown sugar
Wash and pick over the berries, put water and sugars in sauce pan( large
enough to prevent boil over) and bring to a boil, add berries and return to
a boil, cook on medium for 15 to 20 minutes from the time it returns to a
boil, stirring occasionally. Cool to luke warm and add 3 T. fresh (fresh is
hotter!) horseradish and 1T Dijon mustard, stir, refrigerate and enjoy!