Preparation:
In large saucepan, stir together cranberries, onion, raisins,
currants, vinegar, granulated and brown sugars, orange rind and juice,
salt, cinnamon, ginger and cloves; bring to boil. Reduce heat to
medium-low and simmer, stirring often, for 20 minutes or until
thickened. Pour into hot, sterilized jars, leaving 1/2 inch
headspace; seal and refrigerate for up to 2 weeks. Or process in
boiling water bath for 5 minutes; store in cool, dark, dry place.
Makes about 5 cups. Per 2 tsp.: |
