Cranberry Chutney

2 Granny Smith Apples, Chopped
2 1/4 cups cranberries, picked through and rinsed
1 cup brown sugar
1/4 cup apple cider vinegar
1/2 cup cranberry wine
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. crushed red pepper
1/2 cup raisins (optional)

Place all ingredients in a medium saucepan and bring to a boil. Reduce heat to low and simmer for about 25
minutes or until cranberries have begun to cook down and the chutney has thickened. To store, place in an
air tight container and keep in the refrigerator for up to a week. Chutney may also be frozen.