Cranberry-Orange Chutney

Another great addition to your holiday table. From The Canning and Preserving Handbook.

• Ready In: 35 mins
• Yields: 8 half pints

Ingredients

• 24  ounces fresh cranberries
• 2  cups  white onions, chopped
• 2  cups golden raisins
• 1 1⁄2 cups white sugar
• 1 1⁄2 cups brown sugar, packed
• 2  cups distilled white vinegar
• 1  cup  orange juice
• 4  teaspoons  fresh gingerroot, peeled and grated
• 3  cinnamon sticks, one inch long

Directions

1. Rinse the cranberries well.
2. Combine all ingredients in a large pot and bring the mixture to a boil over high heat. Reduce heat and simmer gently for 15 minutes or until the cranberries are tender, stirring often to prevent scorching.
3. Fill hot half-pint jars with the hot chutney, leaving 1/2 inch head space.
4. Remove air bubbles, and adjust the headspace if needed.
5. Wipe the jar rims with a clean, dampened towel; apply the preheated lid and the screw bands.
6. Process the jars for ten minutes.