12 Granny Smith apples, peeled, cored and half-inch diced
2 cup chopped yellow onion
4 tablespoons minced fresh ginger
2 cup freshly squeezed orange juice (4 oranges)
1 1/2 cup good cider vinegar
2 cup light brown sugar, lightly packed
2 teaspoon whole dried mustard seeds
1/2 teaspoon hot red pepper flakes
1 tablespoon kosher salt
1 1/2 cup raisins
Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard
seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil
over medium-high heat, stirring occasionally. Reduce the heat to simmer and
continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the
liquid has evaporated. Take off the heat and add the raisins.
Ladle into canning jars, place in boiling water for 20 minutes. Remove and let cool.