1. Cut apricots into 1/4-inch-wide strips. 2. In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger. 3. Cover and let stand for at least 8 hours or up to 24 hours. 4. Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt. 5. Bring to a gentle boil over medium heat, stirring often. 6. Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon. 7. Cranberries will have popped; the process takes about 20 minutes. 8. Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace. 9. Cover with prepared lids; screw on bands fingertip-tight. 10. Process in boiling water bath for 10 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
