Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cider vinegar
   1      medium        onion -- finely chopped
     1/2  cup           water
   1      tablespoon    ground ginger
   2      teaspoons     grated orange peel
   1 1/2  teaspoons     salt
     1/2  teaspoon      cinnamon
   1                    garlic clove -- minced
     1/4  teaspoon      dried red pepper flakes
   3      cups          firmly packed golden brown -- sugar
   2      small         Bartlett pears -- cored and
   1      large         granny smith apple -- cored
                        diced
   2      cups          cranberries
     1/2  cup           dried currants

Preparation:

I found this excellent recipe for chutney the other day. It uses cranberries for those folk that were looking for cranberry recipes not too long ago. I think this is better than Major Gray's chutney. Combine first 9 ingredients in heavy medium sauce pan over medium- high heat. Bring to a boil, stirring frequently. Reduce heat to low and cook for 15 minutes, stirring occasionally. Add sugar, pears, apple, cranberries and currants and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally, about 1 hour. Cool to room temperature (chutney will thicken more as it cools). Cover and refrigerate. Bring to room temperature before serving. Bon Appetite, December, 1989. Page 76