1 (12 oz.) pkg. fresh cranberries
1/2 fresh pineapple
1 inch long piece fresh ginger root
1 sm. hot chili
1 med. size lemon
2 whole cloves
2 allspice berries
1 stick cinnamon
1/4 c. currants
1/2 c. dark brown sugar, or to taste
1/2 c. raspberry vinegar
Pinch of salt

1. Rinse and pick over the cranberries, discarding any stems or blemished berries. Peel, core and finely chop the pineapple. Peel and grate or mince the ginger. Seed and mince the chili. Remove 2 strips of zest from the lemon with a vegetable peeler and extract the juice from the fruit. Tie the lemon zest and spices in a piece of cheesecloth.

2. Combine all ingredients in a saucepan. Because of cranberries' high acidity, they should not be cooked in an aluminum or cast-iron pan. Bring to a boil. Reduce the heat, and simmer the chutney for 8 to 10 minutes, or until the cranberries begin to pop. Correct the seasonings, adding more sugar, vinegar and lemon juice as needed; the chutney should be a little sweet, a little sour and a little spicy. Refrigerate at least 2 hours, preferably overnight. Remove the cheesecloth bundle. Serve. Yield: 4 cups or 6 to 8 servings.