ORANGE ONION CHUTNEY

ORANGE ONION CHUTNEY

8 oranges, peeled, white pith removed and cut into segments 1 c. chopped sweet onion 1 c. chopped red onion 1 lg. leek, white part only, thinly sliced 1 c. dark raisins 1 lg. red bell pepper, seeded and diced 1 c. packed dark brown sugar 1/2 c. fresh lime juice 1 tbsp. minced fresh ginger 2 jalapeno peppers, seeded, minced 2 garlic cloves, minced 1/2 tsp. ground ginger 1/4 tsp. ground allspice 2 cinnamon sticks 3 tbsp. grated orange rind Combine all ingredients, except 2 cups of orange segments and orange rind, in 2 quart saucepan. Place over medium heat and cook to boiling. Reduce heat and simmer uncovered until mixture thickens, about 45 minutes. Remove from heat and stir in orange rind and remaining 2 cups of orange segments. Let cool to room temperature, then refrigerate until cold. Remove cinnamon sticks before serving. Yields 5 cups.NOTE: Lasts up to 2 weeks in refrigerator.