Lorri's Cranberry Chutney

1 12 oz bag fresh cranberries
2 firm pears or apples (tart ones are better) peeled, cored, and diced
1/2 c. coarsely chopped dried apricots
1 c. chopped onion (about 1 medium of any kind but I think red might be best)
1/2 c firmly packed dark brown sugar
1/4 c. cider vinegar
2 tbsp. finely chopped crystallized ginger
1/2 tsp red pepper flakes
1/2 tsp whole mustard seeds
1/2 tsp salt
1/2 tsp ground coriander

Combine all ingredients in a saucepan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 25 minutes. Serve at room temperature or chilled. Keeps for several weeks in refrigerator. Yummy on poultry!