Cranberry Orange Chutney
|Fresh cranberries||3 Cup (48 tbs)|
|Chopped onions||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Currants||1 Cup (16 tbs)|
|Cider vinegar||1 Cup (16 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Grated orange rind||1 Tablespoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Ground cloves||1 Teaspoon|
|Ground ginger||1 Teaspoon|
In large saucepan, stir together cranberries, onions, raisins, currants, vinegar, granulated and brown sugars, orange rind and juice, salt, cinnamon, cloves and ginger; bring to boil.
Reduce heat to medium-low; simmer, stirring often, for 20 minutes or until thickened.
Ladle into hot, sterilized canning jars, leaving 1/2-inch (1 cm) headspace; seal and refrigerate for up to 2 weeks.
(For longer storage, process in boiling water bath for 5 minutes.)