Cranberry Chutney

4 cups cranberries
2 cups sugar
3 to 4 small oranges, cut up
1/2 cup raisins
1 cup chopped, unpeeled apple
1/2 cup orange juice
1 Tablespoon vinegar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 cup chopped walnuts

In a 5-quart saucepan, combine all the ingredients.
Simmer just until most of the cranberries pop. Keep in a covered jar in the refrigerator.

It will keep several months.