|Cider vinegar||1 Cup (16 tbs)|
|Cinnamon stick||2 (2 Inch Long)|
|Ground cloves||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Seedless raisins||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Diced preserved ginger/Candied ginger||1⁄3 Cup (5.33 tbs)|
Peel and cube the mangoes.
There should be eight cups.
Combine the vinegar, cinnamon sticks, cloves and ground ginger in a saucepan.
Heat to the boiling point.
Add the mangoes, raisins, sugar and water.
Cook, stirring frequently, until of medium thickness, about forty five minutes.
Add the diced preserved or candied ginger and cook one minute longer.
Ladle into hot sterilized half-pint jars and seal at once