Makes about 7 pints.
8 ounces ginger, peeled and thinly sliced
2 cups apple cider vinegar
2 teaspoons ground cinnamon
½ teaspoon ground cloves
4 pounds green tomatoes, cored and coarsely chopped
3 pounds green apples, peeled, cored, and chopped
2 pounds yellow onions (about 4 medium)
1 tablespoon kosher salt
4 cups firmly packed brown sugar
½ teaspoon ground cayenne pepper, or to taste
2 cups raisins
Using a food processor, purée the ginger, ½ cup vinegar, cinnamon, and cloves.
In a large pot over medium-high heat, combine the ginger purée, tomatoes, apples, onions, salt, and brown sugar. Add the remaining 1½ cups vinegar and bring to a boil. Lower the heat and simmer, stirring occasionally, for about 25 minutes.
Add the cayenne and raisins to the pot and continue to cook, stirring frequently to prevent the raisins from sinking and scorching, until the mixture thickens to a syrupy sauce with pieces of fruit—your eyes will tell you when it is done or you can shoot for 205°F here in Bozeman (210–220° at sea level). You can also do the frozen plate test where you spoon a dab of the sauce onto a frozen plate and nudge it with your finger to check its consistency. You’re looking for a slight wrinkling. When the sauce is thickened, remove the pot from the heat. Ladle into jars and store in the refrigerator for up to 3 months or can according to the Ball website for shelf-stable storage up to 2 years.