Categories: pickles-relish

Ingredients

• 4 cups cranberries (1lb.)
• 1 1/2 cups fresh kumquats, seeded and coarsely chopped (8 oz.)
• 1 1/4 cups granulated sugar
• 1 1/4 cups packed brown sugar
• 1 cup orange juice
• 2 tsp. grated gingerroot or 1/2 tsp. ground ginger
• 1/2 cup coarsely chopped walnuts

Directions

1. In a 4-quart pot combine cranberries, kumquats, granulated sugar, brown sugar, orange juice, and gingerroot or ground ginger.
2. Bring mixture to boiling; reduce heat. Simmer, uncovered, over medium-low heat for 10 minutes, stirring frequently. Stir in walnuts.
3. Ladle hot relish into hot, sterilized half-pint canning jars, leaving 1/2 inch headspace. Wipe jar rims with a clean, damp cloth. Place the prepared lids and rings on jars. Tighten down to fingertip tight. Set each jar into a boiling-water canner as it is filled, making sure the jars do not touch each other. Process for 10 minutes. Remove jars from the canner; cool on racks. Store in a cool, dry place. Refrigerate after opening.

4. makes about 5 half-pints

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