Chutney will keep, covered in an airtight container and chilled, for 2 weeks. Serve the chutney at room temperature.

Simmer the mixture over medium to medium-high heat, stirring occasionally, for up to 25 minutes or until the berries have burst. The chutney should look like a thickened sauce but still retain some chunkiness.

In a heavy-bottomed saucepan combine the cranberries, sugar, raisins, pears, lemon zest, ginger, red pepper flakes, onion, vinegar, mustard seeds and salt.

1/4 cup peeled, minced fresh gingerroot
1/2 teaspoon dried hot red pepper flakes
1 cup chopped red onion
1/4 cup cider vinegar
1 teaspoon mustard seeds
1/4 teaspoon salt

12 ounces of cranberries, picked over, shriveled or spoiled berries discarded
1/2 cup dark brown sugar, packed
1/2 cup chopped golden raisins
2 Bartlett pears, peeled and chopped
2 teaspoons freshly grated lemon zest

Thursday-Friday rain predicted. Hope it pans out. Today's smoke is from a 25-acre fire burning 7 miles west.

Upside down world.

I think the infighting is inevitable.

I think this is correct. And that's why I'm giving this no attention in favor of community building.