Yield: 4 Servings
|3 cups||Fresh or frozen cranberries|
|1 medium||Onion, minced|
|⅓ cup||Cider vinegar|
|1 cup||Golden raisins|
|1 cup||Granulated white sugar|
|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.
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