We use this as a side with our turkey at Thanksgiving, but it's also great on Waffles, Pound Cake, Ice Cream, or as a dip poured over cream cheese served with small cookies. Double or triple the recipe and can up some for future use.
Yields: 4 Cups
1/2 c. packed brown sugar (100 g)
1 c. raisins (80 g)
1 c. fresh or frozen cranberries
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. cinnamon
1/3 c. white vinegar (92 g)
1 (20 oz can) cherry pie filling
1 small orange zested then peeled and chopped
Zest the orange, peel it and throw away the peel, then chop it into small pieces.
In a large heavy saucepan, combine the ingredients. Bring to a boil, stirring occasionally then reduce the heat, simmer 20 minutes or until the cranberries pop.
Cover: Refrigerate several hours to blend flavors. Store in the refrigerator of up to 3 weeks, or can up a few jars for future use.
To Use As Gifts:
Double the recipe
Ladle the hot mixture into clean hot canning jars, leaving 1/4 - inch headspace. Adjust the two piece caps.
Process for 15 minutes in a boiling - water canner.
If you have never canned here is a link to ball with great instructions.
Cut out a scrap of fabric and tie it over the cooled jar and you have a great gift for anyone.