YIELD Makes about 3-1/2 cups without walnuts or 4 cups with walnuts
|1‑1/4||cups granulated sugar|
|1||package (12 ounces) fresh or frozen cranberries (about 3-1/2 cups)|
|2||medium Granny Smith apples, cut into 1/4-inch pieces (2 cups)|
|1||medium onion, chopped|
|1/2||cup golden raisins|
|1/2||cup packed light brown sugar|
|1/4||cup cider vinegar|
|1||teaspoon ground ginger|
|1||teaspoon ground cinnamon|
|1/8||teaspoon ground allspice|
|1/8||teaspoon ground cloves|
|1/2||cup walnuts or pecans, toasted and chopped (optional)|
- Combine granulated sugar and water in heavy 2-quart saucepan. Bring to a boil over high heat. Boil gently 3 minutes. Add cranberries, apples, onion, raisins, brown sugar, vinegar, ginger, cinnamon, allspice and cloves.
- Bring to a boil over high heat. Reduce heat to medium. Simmer, uncovered, 20 to 25 minutes or until mixture is very thick, stirring occasionally. Cool; stir in walnuts. Cover and refrigerate up to 2 weeks before serving.
Basil Pesto Pomodoro Sauce from Hunt's is a quick-to-prepare tomato sauce flavored with pesto that is very versatile. It makes a great weeknight meal that the whole family will enjoy.
If you're looking for an appetizer, try this recipe for Raymond and Nicole's mango salsa and plantain chips from Kick Off Cook Off.