Add the cranberries, then cook for a further 10 mins or so until just softened but not burst. Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place.
Cranberry sauce typically contains more sweet ingredients, like sugar and orange juice and cinnamon. It can be smooth or a bit chunky depending on your own personal preferences. Cranberry chutney, on the other hand, includes the use of a vinegar and more savory ingredients along with fruit.
Put all but 1 cup cranberries in a saucepan. Add the apple, dried fruit, sugar, ginger, cloves, a pinch of salt, the vinegar and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.