CRANBERRY RELISH (inspired by Gourmet 1984)

Ingredients

• 1/2 cup apple cider vinegar
  
• 2 1/2 cups light brown sugar
  
• 3/4 teaspoon curry powder
  
• 1/2 teaspoon ginger powder
  
• 1/4 teaspoon allspice powder
  
• 1/4 teaspoon clove powder
  
• 1 1/2 cups water
  
• 2 Meyer lemons, zest rind and chop fruit (no pith!)
  
• 2 Navel oranges, zest rind and chop fruit
  
• 1 apple, peel and chop
  
• 18 ounces cranberries
  
• 3 ounces dried cherries, chopped
  
• 3 ounces dried apricots, chopped
  
• 2 ounces walnuts, chopped
  

Directions

1. Combine vinegar, sugar, curry, ginger, clove, allspice, cinnamon and 1 1/2 cups water to a large pot and boil until dissolved. (I use my heavy Dutch oven)
2. Add lemon and orange, apple and simmer for 10 minutes.
3. Add 9 ounces cranberries, all the cherries and apricots and simmer for 30 to 40 minutes until thickened.
4. Stir in 6 ounces cranberries and simmer for 10 minutes.
5. Chop and add remaining cranberries and the walnuts and simmer for a few minutes. The mixture will be very hot so the last additions will cook very quickly.