Prep 20 mins
Cook 35 mins
Fresh and tangy yet sweet enough to satisfy, this burnished red condiment pairs beguilingly with turkey, ham, goose and duck. Save some for pork loin roast and chops, too.
- 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 (340 g. each)
- 1 1⁄2 cups granulated 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 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.
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