Fresh and tangy yet sweet enough to satisfy, this burnished red condiment pairs beguilingly with turkey, ham, goose and duck. Save some for pork loin roasts and chops, too.
- Portion size 25 servings
Ingredients
Method
Cut apricots into 1/4-inch (5 mm) wide strips. In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger; cover and let stand for at least 8 hours or for up to 24 hours.
Stir in cranberries, granulated sugar, onions, corn syrup, vinegar, mustard seeds and salt; bring to gentle boil over medium heat, stirring often. Reduce heat to simmer; cook, stirring almost constantly, until thickened enough to mound on spoon and cranberries have popped, about 20 minutes.
Ladle into 1-cup (250 mL) hot canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight. Process in boiling water bath for 10 minutes.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 7 mg
- Protein trace
- Calories 28.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 7 g
%RDI
- Iron 1.0
- Vitamin A 1.0
- Vitamin C 3.0
