Recipe - Kats Cranberry-Port Relish

3 cup Fresh or frozen cranberries
1 md Onion, minced
1/3 cup Cider vinegar
1 cup Golden raisins
1 cup Granulated white sugar
1 One half cup Port
One half teaspoon Ground nutmeg
1 teaspoon Ground ginger (I use
1 tablespoon Candied Ginger, instead) REB
1 teaspoon Ground cinnamon

In a 34 quart pan, combine cranberries, onion, vinegar, raisins, port,
nutmeg, ginger, cinnamon. Bring quickly to a boil, stirring occasionally.
Simmer uncovered while stirring often until mixture is reduced to about 3
cups, about 30 minutes. Again, stir frequently to avoid scorching.

Let cool.

If you can make this a couple of days before it's eaten, and refrigerate
it, its flavor will be at its best.

(This recipe comes from my daughter, who also takes holiday cooking _very_
seriously; This stuff is to _die_ for REB)

From Bert's collection....

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Sep 21, 98