Yield: 24 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
1 large | Yellow onion; chopped fine |
5 mediums | Garlic clove; chopped fine |
4 cups | Cranberries |
½ cup | Dried cranberries |
½ cup | Brown sugar |
1½ cup | Cranberry juice |
¼ cup | Balsamic vinegar |
½ cup | Port wine |
1½ teaspoon | Kosher salt |
1½ teaspoon | Black pepper; coarsely crush |
½ teaspoon | Allspice; coarsely crushed |
1 small | Cinnamon stick |
1 slice | Ginger |
2 \N | Cloves |
Recipe by: Food & Wine Magazine November 94 Preparation Time: 1:00 heat oil in non-reactive sauce pan. add onion and cook till translucent. ad tie cinnamon stick,ginger and cloves in a small piece of cheesecloth and ad