Cranberry Fruit Chutney

Fresh and tangy with a beautiful colour.

• Ready In: 40 hrs 30 mins
• Yields: 9 cups

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.