3 tart cooking apples, peeled, cored and diced (I used Granny Smith)
1/2 cup chopped white onion
1 tablespoon minced ginger root
1/2 cup orange juice
1/3 cup cider vinegar
1 teaspoon grainy mustard (I used a generous tablespoon)
1/4 teaspoon hot pepper flakes
1/2 teaspoon salt
1/2 cup raisins or currants (I used currants)
Combine all ingredients except the raisins or currants in a heavy saucepan. Bring to boil, stirring constantly, then reduce to simmer and stir occasionally until most of the liquid has evaporated; about 45 minutes.
Remove from heat and add raisins/currants.
Store in the refrigerator covered up to 2 weeks or can using traditional methods.