Yield: 1 Servings
|1 teaspoon||Grated orange rind|
|¼ cup||Fresh squeezed orange juice|
|1¼ cup||Onion; finely chopped|
|1¼ cup||Glace pineapple; chopped|
|3 \N||Cloves garlic; finely chopped|
|2 tablespoons||Ginger root; peeled, grated|
|1 cup||Red wine vinegar|
|1½ cup||Granulated sugar|
|1 cup||Golden raisins|
|1 teaspoon||Dry mustard|
|½ teaspoon||Cayenne pepper|
|1 teaspoon||Ground cinnamon|
|1 teaspoon||Ground cloves|
Combine grated orange rind, orange juice, cranberries, onion, pineapple, garlic, ginger root & vinegar in a stainless steel or renamel pot. Bring to a boil, stirring occasionally. Boil gently, covered, until cranberries soften, about 15 minutes.
Stir sugar, raisins, mustard, cayenne, cinnamon, cloves, & water into cranberry mixture. Boil gently about 20 minutes; stir occasionally to prevent sticking. Mixture should be slightly runny & will thicken when cooled.
Ladle into hot jars, leaving ½ inch head space. Remove air bubbles.
Process in boiling water bath for 10 minutes.
Makes about 6 half-pint jars. See notes.
Recipe by: Bernardin canning supplies; from website Posted to EAT-L Digest by shade <liveoak@...> on Nov 26, 1997