Cranberry Chutney

Ingredients

• 0.5 cup apple cider vinegar 
• 12 ounce cranberries fresh thaw (don't )
• 0.5 cup golden raisins 
• 0.3 teaspoon ground cloves 
• 0.8 cup brown sugar light packed
• 1 cup pineapple juice unsweetened
• 0.5 teaspoon red-pepper flakes hot
• 0.5 teaspoon salt 

Equipment

• bowl
• sauce pan

Directions

1. Combine all ingredients in a 2-quart heavy saucepan.
2. Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
3. Transfer to a bowl and cool, uncovered (chutney will thicken as it cools).
4. Chill chutney, covered, at least 8 hours for flavors to develop.
5. •Chutney can be made 5 days ahead and chilled, covered. Leftovers will keep, chilled, 2 weeks.