Cranberry Fruit Chutney - cooking recipe

Ingredients

2 cups lightly packed dried apricots
2 1/2 cups orange juice
1 cup chopped dates
1/2 cup golden raisin
1/2 cup chopped preserved gingerroot
2 (12 ounce) packages cranberries
1 1/2 cups white sugar
1 1/4 cups finely chopped onions
3/4 cup corn syrup
3/4 cup cider vinegar
1 1/2 teaspoons mustard seeds
1/4 teaspoon salt

Preparation

Cut apricots into 1/4-inch-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 up to 24 hours.
Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt.
Bring to a gentle boil over medium heat, stirring often.
Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon.
Cranberries will have popped; the process takes about 20 minutes.
Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.
Cover with prepared lids; screw on bands fingertip-tight.
Process in boiling water bath for 10 minutes.