Cranberry Fruit Chutney

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. 1

   Cut apricots into 1/4-inch-wide strips.

2. 2

   In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger.

3. 3

   Cover and let stand for at least 8 hours or up to 24 hours.

4. 4

   Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt.

5. 5

   Bring to a gentle boil over medium heat, stirring often.

6. 6

   Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon.

7. 7

   Cranberries will have popped; the process takes about 20 minutes.

8. 8

   Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.

9. 9

   Cover with prepared lids; screw on bands fingertip-tight.

10. 10

    Process in boiling water bath for 10 minutes.