Combine cranberries, juice, sugar,
raisins, cardamom and ginger in a
saucepan. Bring to a boil over high heat.
Reduce heat to medium and simmer
10 minutes, stirring, until cranberries
have burst and sauce thickens.
Remove pan from heat and stir in salt.
Transfer chutney to a serving bowl and
cool for at least 1 hour.