Cranberry Fruit Chutney

• 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

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.

apricots, orange juice, dates, golden raisin, preserved gingerroot, cranberries, white sugar, onions, corn syrup, cider vinegar, mustard seeds, salt

Taken from www.food.com/recipe/cranberry-fruit-chutney-12980 (may not work)