Spice up your holiday cranberry sauce with this twist. From Joy of Cooking: 75th Anniversary Edition.
Makes about 1 quart
Warm in a saucepan over medium heat:
2 tablespoons vegetable oil
Add and sauté until tender and translucent, about 5 minutes:
1 small onion, finely chopped
Add and sauté until fragrant, about 2 minutes:
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon red pepper flakes
1 teaspoon mustard seeds
1 teaspoon ground coriander
Stir and allow to toast briefly, about 2 minutes more.
1 pound fresh cranberries
1 small green apple, finely diced
3/4 cup sugar
1/2 cup cider vinegar
1/3 cup golden raisins
1 teaspoon salt
Let the cranberries cook down until the mixture is fairly dry. When you scoop up a spoonful, it should be mounded on the spoon, not runny.
Cool completely and refrigerate.
Image courtesy John Becker