2 c. cranberries plus 1 can whole cranberries
3/4 c. sugar
1 1/2 c. water
3 slices pineapple, diced
1/2 c. mixed dried fruit
2 pieces candied ginger, chopped
1/2 c. light raisins
1 whole oranges, chopped fine
1 c. light molasses or syrup
1 c. cider vinegar
1/2 tsp. curry powder
1 tsp. dry mustard
1 tsp. powdered cloves
1 tsp. cinnamon
1 tsp. salt
1/2 c. sliced almonds, optional

Cook cranberries, sugar and water in heavy kettle. Bring to boil, cook for 5 minutes or until cranberries burst. Add pineapple, dried fruit, ginger, and raisins. Set aside.

Place orange, molasses, vinegar, curry powder, mustard, cloves, cinnamon and salt in a saucepan. Bring to a boil, reduce and simmer 10 minutes (add water if mixture becomes too dry).

Remove from heat, stir in cranberry mixture. Let stand at room temperature at least 3 hours. Stir in almonds, if desired. Pack in wide mouth canning jars. Refrigerate at least 2 weeks before serving. Keeps 1 year in refrigerator.