Food In Jars’ Cranberry Ginger Marmalade
By Marisa McClellan, Food in Jars
Makes 2 pints
1 cup orange juice
3 cups fresh cranberries
1 orange, seeded and finely chopped
1 tart apple, cored and minced
12 dried apricots, chopped
1 1/2 cups
2-inch hunk fresh ginger, peeled and grated
Prepare a boiling water bath canner and 2 pint jars. Place 2 new lids in a small saucepan and bring to a bare simmer.
Combine the orange juice, cranberries and chopped orange in a large, non-reactive pot. Bring to a simmer and let cook until the cranberries begin to burst.
Add the apple, apricots, sugar and ginger and cook for approximately 20 minutes, until the orange rinds are tender and it has reduced.
Once it is nice and thick, remove it from the heat. Pour chutney into prepared jars. Remove air bubbles, wipe the rims, apply lids/bands and process in a boiling water canner for 10 minutes.