A staple in my kitchen....This
recipe can be used for just about anything. Use it to liven up your grilled arugula,
fig and prosciutto panini or place it over baked brie and serve with crisp
olive oil crostini for a delectable appetizer that everyone will love.
Recipe
Yield: 5 – 250 ml jars
Ingredients:
2 cups
sliced red onion
½ cup
chopped dried cranberries
¼ cup
brown sugar
¼ cup
cider vinegar
zest of
two oranges
3 cups
unsweetened apple juice
1
package powdered fruit pectin
4 cups
white sugar
Method:
1. Refer to canning guide lines
below and prepare jars and lids. You must read the canning guide lines
before making this recipe!
2. In a
medium sauté pan over medium heat add onions, brown sugar, vinegar and diced
cranberries. Cook until onions are translucent about 10-12 minutes.
3.
Measure out white sugar in bowl and set aside.
4. In a
medium stainless steel pot add orange zest, apple juice and onion mixture. Add
in pectin and whisk until fully incorporated, bring to a boil over high heat
then add in white sugar at once – stir constantly until it comes to a boil then
continue to cook for 1 minute. Turn heat off and skim off foam and discard.
5. Ladle
hot mixture using a stainless steel wide mouth funnel over jars leaving ¼ inch
of head space. Wipe rim and cover with seals and repeat until all jars are
full. Tighten with kitchen towel or oven mitt as jars are hot.
6. Place
jars in canner, jars should be covered completely with water. Bring to a boil
and process for 15 minutes. Remove canner lid, let stand 5 minutes before
removing jars, cool and store.
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