Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Grated orange rind |
| ¼ cup | Fresh squeezed orange juice |
| 12 ounces | Cranberries |
| 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 |
| 1 cup | Water |
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