1 lg. onion, thinly sliced
1 tsp. cooking oil
12 oz. cranberries
1/2 c. sugar
1/2 c. raisins
1/4 c. white vinegar
1/2 c. water
2 tsp. grated ginger
1 tsp. black pepper
1 tsp. chopped garlic
Pinch of salt

Saute the onion in the oil until it's transparent. Drain off any excess oil. Add the rest of the ingredients and bring it to a boil. Simmer, stirring occasionally, untill the cranberries begin to pop. Cool in the pot. Adjust seasoning. Allow the chutney to mellow overnight, covered, in the refrigerator.