1½ cups cranberries, coarsely chopped
3/4 cup light brown sugar
1/2 cup golden raisins
1/2 medium onion, minced
1 tablespoon crystalized ginger
1 tablespoon yellow mustard seeds
2 medium garlic cloves, minced
1 teaspoon lemon zest
1 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Mix all ingredients in medium saucepan. Bring to boil. Cover and simmer, stirring occasionally until apples tender and most liquid absorbed (about 30 minutes).
Cool to room temperature. Jar, and refrigerate for up to 2 weeks.
- Recipe courtesy of Marie Coolman
