Cranberry Chutney with Tart Green Apple

Getting ready for Thanksgiving, and thinking about recipes.  This is an old favorite we've used since the mid-90s.  I don't have the original source, but it's likely that I got it from The Boston Globe.

Cranberry Chutney with Tart Green Apple

Makes 1 quart.

¾ lb. cranberries, fresh
1½ lb. peeled, cored, chopped tart green apples
¼ cup chopped onions
2 tsp. minced ginger
½ cup cider vinegar
1 cup granulated white sugar
¼ tsp. salt
⅛ tsp. cayenne pepper powder
1½ cup sliced celery

Combine all ingredients but the celery in a 3-quart pot.  Over high heat, bring the mixture to a boil.  Reduce heat to medium and simmer, uncovered, until mixture is thick (15 to 20 minutes).  Stir occasionally to prevent sticking.  Add the celery and cook 5 more minutes.

Serve while still warm.

Keeps several weeks in the refrigerator.