|Cranberries||12 Ounce (1 Package)|
|Raisins||3⁄4 Cup (12 tbs)|
|Sugar||2 Cup (32 tbs)|
|Finely chopped crystallized ginger||1⁄4 Cup (4 tbs)|
|Cinnamon stick||2 Inch|
|Garlic clove||1 Small|
|Curry powder||1⁄2 Teaspoon|
Peel 2 oranges, slice peels into julienne strips to yield 1/4 cup.
Squeeze peeled oranges to yield 1/2 cup juice.
Peel remaining 4 oranges, and remove orange sections.
Combine all ingredients except orange sections in a Dutch oven.
Cook over medium heat, stirring constantly, until sugar dissolves and cranberry skins pop.
Remove mixture from heat.
Take out cinnamon stick and garlic, discard.
Stir in orange sections.
Quickly spoon into hot sterilized jars, leaving 1/4 inch headspace.
Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 10 minutes.