Prep 8 hrs
Cook 32 hrs 30 mins
Fresh and tangy with a beautiful colour.
- 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
- 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 up to 24 hours.
- Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt.
- Bring to a gentle boil over medium heat, stirring often.
- Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon.
- Cranberries will have popped; the process takes about 20 minutes.
- Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.
- Cover with prepared lids; screw on bands fingertip-tight.
- Process in boiling water bath for 10 minutes.
I didn't end up with enough because the large group of friends who came over when I served the first jar hinted strongly, VERY STRONGLY that they'd love to have some too. The recipe is simple (compared to other chutneys I've made) and yummy. . .
I love homemade cranberry sauce and all the extra dried fruit in this version made this recipe a great one. I could just eat it by the spoonful. Definately making it again!