Cranberry Tomato Chutney

5 cups fresh or frozen cranberries
1 can (28 oz) crushed tomatoes
1 cup golden raisins
3/4 cup sugar
1 teaspoon salt
3/4 teaspoon ground ginger

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 min or until cranberries and raisins are tender, stirring occasionally. Cool. Cover and refrigerate for 2-3 days before serving.