2 oranges
4 cups sugar
5 1/2 cups organic cider vinegar
1 teaspoon crushed red pepper flakes
1 pound pitted dates, chopped
2 onions, chopped
1/4 tsp. ground cloves or anise seed (optional)
1 1/2 cups golden raisins
1 cup sweetened dried cranberries
2 drops orange or lemon oil (optional)

Using a microplane or other fine grater, remove colored portion of rind from oranges (the white underlying the rind, also known as the pith, is bitter - so try to get as little of it as possible). Set the rind aside. Peel and discard pith from oranges. Chop orange sections. Discard seeds.

Combine sugar, vinegar, and crushed red pepper in a large pan. Stir over low heat until sugar dissolves. Add chopped orange, dates, onion, raisins, cranberries, spices, and half of grated orange rind to pan. Bring to a boil. Reduce heat and simmer, uncovered, for 2 hours, occasionally stirring to keep from sticking. Finally, remove from heat and stir in the reserved orange peel and just a few drops of orange or lemon oil.

While the chutney is still hot, ladle into sterilized 1/2 pint canning jars leaving 1/2-inch headspace. Adjust 2 piece caps according to manufacturer's directions. Process in a boiling water bath for 10 minutes.

Allow hot jars to cool overnight.

Decorating: Cut felt or gingham cotton circles 1 1/2-inches wider than jar tops using a spare jar ring as a guide. A decorative edge can be made using pinking shears or fancy edge scissors, or sew on a lace edging available at craft stores. Use raffia or ribbon to fasten jar cover on with a tie. A gift tag can be attached to the tie.

Makes about seven 1/2 pint jars or fourteen 1/4 pint jars.

Submitted by: Belle