CRANBERRY CHUTNEY

6 half-pint jars

1 tsp	grated orange rind
1/4 cup	fresh-squeezed orange juice
1 bag (12 oz)	cranberries
1 1/4 cups	finely chopped onion
1 1/4 cups	crushed pineapple
3 cloves	garlic, finely chopped
2 tbsp	peeled, grated, & finely chopped gingerroot
12	jalapenos, finely chopped
6	habaneros, finely chopped
1 cup	red wine vinegar
1 1/2 cups	granulated sugar
1 cup	golden raisins
1 tsp	dry mustard
1/2 tsp	cayenne pepper
1 tsp	ground cinnamon
1 tsp	ground cloves
1 cup	water

• Combine orange rind, orange juice, cranberries, onion, pineapple, garlic, gingerroot, peppers, and vinegar in a large stainless steel or enamel saucepan. Bring to a boil, stirring occasionally. Boil gently, covered, until cranberries soften, about 15 minutes.
• Stir sugar, raisins, mustard, cayenne, cinnamon, cloves, and water into cranberry mixture. Boil gently, stirring occasionally to prevent sticking, about 20 minutes. Mixture should be slightly runny and will thicken upon cooling.
• Pour into sterilized jars, use 1/2 inch headspace. Process in boiling water bath for 10 minutes.

Note: This is especially good layered on cream cheese and served with Ritz crackers.

(Basic recipe from Home-Canning Online, modified by Lisa Schell and Paul Worth)