1 c. water
3/4 c. sugar
1 (12 oz.) whole cranberries
1 c. peeled, chopped apple
1/2 c. cider vinegar
1/2 c. raisins
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1/2 c. sliced celery (optional)
1/2 c. chopped walnuts (optional)
1 tsp. onion salt (optional)

In medium saucepan, combine water and sugar; bring to a boil over medium heat. Add cranberries, apples, vinegar, raisins and spices. (If wish, add celery, nuts and onion salt.) Bring to boil, then simmer gently 10 minutes, stirring often. Pour into mixing bowl. Place plastic wrap directly on surface of sauce. Refrigerate. Bring to room temperature before serving or put in small canning jars.

Serve as condiment or put chutney on top of wedge of Brie.

Bake at 300°F just until Brie almost melts. Serve as hors d'oeuvre.

Makes 2 3/4 cups.