Combine grated orange rind, orange juice, cranberries, onion, pineapple, garlic, ginger root & vinegar in a stainless steel or renamel pot. Bring to a boil, stirring occasionally. Boil gently, covered, until cranberries soften, about 15 minutes. Stir sugar, raisins, mustard, cayenne, cinnamon, cloves, & water into cranberry mixture. Boil gently about 20 minutes; stir occasionally to prevent sticking. Mixture should be slightly runny & will thicken when cooled. Ladle into hot jars, leaving 1/2 inch head space. Remove air bubbles. Process in boiling water bath for 10 minutes. Makes about 6 half-pint jars. See notes. Recipe by: Bernardin canning supplies; from website Posted to EAT-L Digest by shade
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|Serving Size: 1 Serving (1435g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 33 (2%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 73.4mg||3 %|
|Potassium 1882.2mg||50 %|
|Total Carbohydrate 402.7g||118 %|
|Dietary Fiber 25.6g||102 %|
|Sugars, other 377.1g|
|Protein 9.9g||14 %|
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Calories per serving: 1661
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