Preparation:
Coat a small saucepan with cooking spray; place over medium-high heat until hot.
Add onion and garlic. Sauté until tender. Add cranberries, sugar and 1 tbs water.
Bring to a boil; cook 3 to 5 minutes or until mixture is thickened.
Stir in vinegar. Store in an airtight container and refrigerate. Serve at room temperature. |
