Tomato Cranberry Cham

• 1 medium onion, chopped
• 3 hot peppers, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 3 cups chopped fresh tomatoes
• 1/2 cup dried cranberries
• 2 tablespoons rice vinegar
• 2 tablespoons balsamic vinegar
• 3 teaspoons ginger powder
• 1 teaspoon allspice
• 5 whole cloves
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons cardamom
• 1 1/2 teaspoons coriander
• 1/4 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 box Sure Jel
• 4 cups sugar

1. In a large, nonreactive pot, heat olive oil over medium heat. Add onion and peppers, saute until onion is beginning to be translucent. Add garlic and saute until very fragrant, about 1 minute. Add tomatoes, bring to a simmer, lower heat, cover and simmer for 10 minutes, stirring every few minutes. Add cranberries, then vinegar and spices. Stir in Sure Jel, then crank up the heat to high. Stirring constantly, bring the mixture to a full rolling boil. Add the sugar all at once, and keep stirring at full boil. When sugar is fully dissolved, continue boiling for one more minute. Remove pot from heat, put jam in prepared jars and process.

onion, hot peppers, olive oil, garlic, tomatoes, cranberries, rice vinegar, balsamic vinegar, ginger powder, allspice, cloves, cinnamon, cardamom, coriander, turmeric, black pepper, salt, jel, sugar

Taken from www.epicurious.com/recipes/member/views/tomato-cranberry-cham-52488651 (may not work)