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Prep Time: 480 Minutes Cook Time: 32 Minutes |
Ready In: 512 Minutes Servings: 2 |
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Fresh and tangy with a beautiful colour. Ingredients:
2 cups lightly packed dried apricots |
2 1/2 cups orange juice |
1 cup chopped dates |
1/2 cup golden raisin |
1/2 cup chopped preserved gingerroot |
2 (12 ounce) packages cranberries |
1 1/2 cups white sugar |
1 1/4 cups finely chopped onions |
3/4 cup corn syrup |
3/4 cup cider vinegar |
1 1/2 teaspoons mustard seeds |
1/4 teaspoon salt |
Directions:
1. Cut apricots into 1/4-inch-wide strips.
2. In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger.
3. Cover and let stand for at least 8 hours or up to 24 hours.
4. Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt.
5. Bring to a gentle boil over medium heat, stirring often.
6. Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon.
7. Cranberries will have popped; the process takes about 20 minutes.
8. Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.
9. Cover with prepared lids; screw on bands fingertip-tight.
10. Process in boiling water bath for 10 minutes.
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