Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Fresh or frozen cranberries |
| 1 medium | Onion, minced |
| ⅓ cup | Cider vinegar |
| 1 cup | Golden raisins |
| 1 cup | Granulated white sugar |
| 1½ cup | Port |
| ½ teaspoon | Ground nutmeg |
| 1 teaspoon | Ground ginger (I use |
| 1 tablespoon | Candied Ginger, instead) REB |
| 1 teaspoon | Ground cinnamon |
In a 3-4 quart pan, combine cranberries, onion, vinegar, raisins, port, nutmeg, ginger, cinnamon. Bring quickly to a boil, stirring occasionally.
Simmer uncovered while stirring often until mixture is reduced to about 3 cups, about 30 minutes. Again, stir frequently to avoid scorching.
Let cool.
If you can make this a couple of days before it's eaten, and refrigerate it, its flavor will be at its best.
(This recipe comes from my daughter, who also takes holiday cooking _very_ seriously; This stuff is to _die_ for -REB) From Bert's collection....
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98