|2 teaspoons||Garlic; minced|
|1 cup||Onions; minced|
|5 cups||Tart apples; peeled and dice|
|½ cup||Light-brown sugar; firmly pa|
|6 tablespoons||White wine vinegar|
|¼ teaspoon||Dry mustard|
|¼ teaspoon||Ginger; ground|
|¼ teaspoon||Allspice; ground|
|¼ teaspoon||Cloves; ground|
|¼ teaspoon||Red pepper flakes|
ds Salt ¾ c Dried cranberries 1 tb Cornstarch; mixed with 2 tbs ; cold water Recipe by: Los Angeles Times - Prodigy Put garlic, onions, apples, sugar, vinegar, mustard, ginger, allspice, cloves, red pepper flakes and salt in 1½-quart non-reactive saucepan. Bring to boil over high heat.
Simmer, uncovered, until apples are tender, about 10 to 12 minutes, stirring occasionally. Add cranberries and cornstarch mixture to pan. Stir well to combine. Cook until cranberries are plumped and mixture is thickened, about 3 minutes. Refrigerate 2 days before serving. Can be refrigerated up to 1 month, or frozen as long as 2 months. Serve chilled, or at room temperature. Makes 3 cups.
By Abby Mandel Copyright Los Angeles Times Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@...> on Sep 28, 1997