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Categories:
apricots orange juice dates golden raisin preserved gingerroot cranberries sugar onions corn syrup cider vinegar mustard seeds salt
Viewed: 15 - Published at: 5 years agoIngredients
- 2 cups lightly packed dried apricots
- 2 12 cups orange juice
- 1 cup chopped dates
- 12 cup golden raisin
- 12 cup chopped preserved gingerroot
- 2 (12 ounce) packages cranberries (340 g. each)
- 1 12 cups granulated sugar
- 1 14 cups finely chopped onions
- 34 cup corn syrup
- 34 cup cider vinegar
- 1 12 teaspoons mustard seeds
- 14 teaspoon salt
Method
- Cut apricots into 1/4 inch wide strips.
- In heavy stainless steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger; cover and let stand for at least 8 hours or for up to 24 hours.
- Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt; bring to gentle boil over medium heat, stirring often.
- Reduce heat and simmer, stirring almost constantly, for about 20 minutes or until thickened enough to mound on spoon and cranberries have popped.
- Ladle into 1 cup canning jars, leaving 1/4 inch headspace.
- Wipe rims.
- Cover with prepared lids.
- Screw on bands until resistance is met; increase to finger tip tight.
- Boil in boiling water bath for 10 minutes.
- Store in cool dark place for up to 1 year.
- Makes 9 cups.
- Canadian Living Gifts from Your Kitchen.
