- 1 lb. - fresh cranberries
- 1/2 cup - golden raisins
- 2 cups - water
- 1 cup - Domino® Granulated Sugar
- 1/4 cup - cider vinegar
- 1 cup - pitted prunes, cut into small pieces
- 1/4 teaspoon - ground ginger
- 1/4 teaspoon - cinnamon
Wash cranberries and remove any stems. In large heavy kettle or Dutch oven, add cranberries and remaining ingredients. Bring to a boil and cook rapidly for about 10 minutes. Skim when necessary and stir often.
Ladle into hot, sterilized canning jars, leaving 1/4-inch head space. Place lids on jars and tighten screw bands. Place jars on a rack in a pot of simmering water, making sure jars are completely covered by water. Bring to a rolling boil. Boil for 15 minutes; cool. Carefully remove jars from water. Check for proper seal.
Makes 3 pints.
Check out Baking Made Easy for tips on successful home canning.