|½ cup||red wine|
|½ cup||cider vinegar|
|2 cups||light brown sugar|
|1 tsp.||curry powder|
|1 tsp.||ginger, fresh, chopped (or more)|
|½ tsp.||cinnamon, ground|
|¼ tsp.||cloves, ground|
|¼ tsp.||allspice, ground|
|¼ tsp.||nutmeg, ground (optional)|
|6 cups||cranberries, fresh, whole (1 ½ lbs.)|
|2||apples, medium size|
|¾ cup||golden raisins|
|1 cup||pecans and/or walnuts, coarsely chopped (or more)|
|¼ cup||bourbon, brandy, or dark rum (or more)|
|~||add a bit of cayenne and/or black pepper, or perhaps some jalapeño or banana pepper|
- Grate the rinds of the oranges and lemon; discard remaining peel, pith and seeds; section fruit, and cut sections in half; set aside.
- Core and optionally peel apples, chop coarsely; set aside.
- In a large sauce pan or dutch oven, combine wine, vinegar, water, sugar, curry, ginger, cinnamon, cloves, allspice, and nutmeg; bring to a boil, stirring until sugar is dissolved. Reduce heat.
- Stir in oranges, orange rind, lemon, lemon rind, and apples; simmer for 10 minutes.
- Add 3 cups cranberries and the raisins; simmer 30 40 minutes until thickened.
- Stir in 2 cups cranberries; simmer 10 minutes.
- Stir in remaining cup of cranberries, chopped nuts, booze; simmer 15 minutes.
- Transfer to a bowl, let cool; chill covered overnight in refrigerator.
- Or, transfer to canning jars; then chill.
Recipe from the grape vine, transcribed by Daniel E. Singer, 10 December 2001.
Updated: 20 December 2001