Ingredients:
| 4 |
cup |
Cranberries, coarsely chopped (12 oz. pkg.) shredded |
| 2 |
tablespoons |
Cider vinegar |
| 3/4 |
cup |
Bourbon or Scotch whiskey (optional) |
| 1 1/2 |
cup |
Light brown sugar |
| 2 |
teaspoon |
Ground cinnamon |
| 1 |
teaspoon |
Ground nutmeg |
| 1/2 |
teaspoon |
Ground cloves |
| 1/2 |
teaspoon |
Salt |
| 1/8 |
teaspoon |
Cayenne pepper |
| 1 |
piece |
ginger root |
| 1 |
large |
Navel orange, quartered, finely chopped |
| 1 |
small |
Onion, finely diced |
| 1/2 |
cup |
Dried currants |
| 5 |
medium |
Dried figs, finely snipped calamyrna or black mission |
| 1/2 |
cup |
Walnuts, toasted and coarsely chopped |
| 2 |
tablespoons |
Mustard seed |
|
Preparation:
Combine cranberries, orange, onion, currants, figs, walnuts, mustard seed,
shredded ginger, vinegar and whiskey in 4-quart saucepan.
Combine brown sugar, cinnamon, nutmeg, cloves, salt, and cayenne pepper in
small bowl and mix thoroughly.
Add dry ingredients to saucepan and stir to combine. Heat to boiling.
Simmer 25-30 minutes, stirring frequently. Cool and refrigerate up to 2
weeks. Can be frozen up to 1 year.
NOTE: Use a total of 2 large navel oranges, chopped, if not using whiskey. |
