Hot Cranberry Chutney

Ingredients

• 0.3 cup almonds finely chopped
• 1 tablespoon brown sugar 
• 2 tablespoons cider vinegar 
• 2 cups cranberries 
• 0.3 teaspoon pepper red crushed
• 0.3 teaspoon ground ginger 
• 0.5 cup raisins 
• 1 cup sugar 
• 1 cup water 

Equipment

• sauce pan
• ladle

Directions

1. Combine sugar and water in a large stainless steel saucepan; bring to a boil. Boil, stirring constantly, until sugar dissolves. Reduce heat; add remaining ingredients. Continue to cook, uncovered, 10 minutes or until cranberries burst and mixture thickens, stirring occasionally.
2. Remove from heat.
3. Quickly ladle chutney into hot sterilized jars, leaving 1/2-inch head space.
4. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.