Kat's cranberry-port relish

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

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