My Mother’s Cranberry Chutney

2 lbs. fresh cranberries
1 10-oz. package dates, cut in thirds
1/3 cup candied ginger, chopped
1/4 teaspoon salt
10 whole cloves
1 cup raisins
2 cinnamon sticks, 2 1/2"
1/4 cup cider vinegar
1 1/2 cups sugar, or to taste

Place cranberries in large pot, add 2 cups of water. Simmer until tender. Drain berries, return to pot and add remaining ingredients. Cook uncovered over low heat 20-30 minutes. Makes 2 quarts.