1 cup (4 oz. by weight) fresh whole Cape Blanco Cranberries
1 small onion, chopped
1 cup peeled and chopped apple
½ green pepper, chopped
½ cup packed brown sugar
½ cup dark corn syrup
¾ cup vinegar
1½ teaspoons ginger
1½ teaspoons mustard seed
1 teaspoon salt
1½ teaspoons lemon juice
1 teaspoon grated lemon rind
2½ cups raisins

Combine all ingredients in large kettle saucepan. Bring to a boil, stirring constantly. Reduce heat and continue to cook and stir for approximately 1 hour, or until mixture thickens. Store in sterilized jars in refrigerator, or seal as in canning.

Cape Blanco Cranberry Chutney