Ingredients
2-1/4 cups packed brown sugar1-1/2 cups water1/2 cup white vinegar3/4 teaspoon curry powder1/2 teaspoon ground ginger1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon ground allspice2 medium navel oranges2 medium lemons1 medium tart apple, peeled and chopped1 jalapeno pepper, seeded and minced6 cups fresh or frozen cranberries, divided1/2 cup golden raisins1/2 cup dried apricots, chopped1/2 cup chopped walnuts
Preparation
In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring occasionally. Grate the peel from the oranges and lemons; add to sugar mixture. Peel off and discard pith from oranges and lemons; chop pulp and add to sugar mixture. Stir in apple and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Add 3 cups cranberries, raisins and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add remaining cranberries. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes longer.
Stir in walnuts. Serve warm or chilled. Pour into refrigerator or freezer containers. Refrigerate for up to 3 weeks or freeze for up to 12 months.
