Cranberry Fruit Chutney
Fresh and tangy with a beautiful colour.
Steps
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 finger.
Process in boiling water bath for 10 minutes.
Ingredients
dried apricots, orange juice, dates, golden raisin, preserved gingerroot, cranberries, white sugar, onions, corn syrup, cider vinegar, mustard seeds, salt