Cranberry Ginger Chutney

2 cups (500 ml) dried cranberries

2 Granny Smith apples, diced

juice of one lemon

1½ cups white vinegar

4 tbsp (60 ml) liquid honey

3 - 4" (8 - 10 cm) chunk of ginger, scraped and finely diced

1 cup (250 ml) raisins

Combine ingredients in a saucepan and bring to a boil, stirring constantly.

Simmer until ginger and fruits have softened and mixture has reduced to desired thickness.