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Cranberry Condiment
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    Cranberry Condiment

  • 11 cups cranberries, about 3 lb (1.4 kg) 2.75 L
  • 2 cups finely chopped onion 500 mL
  • 3 cloves garlic, finely chopped 3
  • 1 1/2 cups water 375 mL
  • 1 cup white vinegar 250 mL
  • 3 cups lightly packed brown sugar 750 mL
  • 2 tsp dry mustard 10 mL
  • 1 tsp Each: ground cloves, salt, pepper 5 mL
  • 1/2 tsp Each: ground allspice, cayenne pepper 2 mL
  • Wash and stem cranberries; drain. In a large stainless steel or enamel saucepan, combine cranberries, onion, garlic and water. Cook over medium heat about 10 minutes or until cranberries are soft. Pour mixture through a dampened cloth-lined sieve or jelly bag. Use back of spoon and squeeze cloth to force as much mixture as possible through sieve. Return sieved mixture to saucepan; stir in remaining ingredients and bring to a boil; reduce heat and simmer 45 minutes or until thick. Fill boiling water canner with water. Place 4 clean half-pint (250 mL) mason jars in canner over high heat. Place BERNARDIN Snap Lids in boiling water; boil 5 minutes to soften sealing compound.

    Ladle cranberry mixture into a hot jar to within 1/4 inch (0.5 cm) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch (0.5 cm). Wipe jar rim removing any stickiness. Center BERNARDIN Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining cranberry mixture. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cool, dark place.

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