Spiced Apple-Cranberry Chutney

In a medium saucepan, cook mustard seeds in hot oil over medium-high heat for 1 to 2 minutes or until seeds begin to pop. Stir in remaining ingredients (except dried cranberries). Bring to a boil, stirring occasionally. Reduce heat to medium-low and cook, uncovered, for 40 to 50 minutes, or until most of the liquid has evaporated, stirring occasionally. Remove from heat; stir in cranberries. Let cool, then chill, covered, for 8 hours or up to 1 week.