Cranberry Chutney
['"1 (12-ounce) package fresh or frozen (dont thaw) cranberries", 1 cup unsweetened pineapple juice', '3/4 cup packed light brown sugar', '1/2 cup golden raisins', '1/2 cup apple cider vinegar', '1/2 teaspoon hot red-pepper flakes', '1/4 teaspoon ground cloves', '1/2 teaspoon salt']
Combine all ingredients in a 2-quart heavy saucepan.
Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
Transfer to a bowl and cool, uncovered (chutney will thicken as it cools).
Chill chutney, covered, at least 8 hours for flavors to develop.
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