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.
Bill and Jen from TLC’s ‘The Little Couple’ learned to prepare Blender Hollandaise at Well Done Cooking Class in Houston, Texas. Try the recipe for Blender Hollandaise at TLC Cooking.
With Fresh Homemade Salsa from Home Made Simple, you can make a gourmet meal with half the hassle. Learn the recipe at TLC Cooking.