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Author Notes: I often make this to grace a big platter of brown sugared roast pork with oven vegetables, but it spices up the Thanksgiving table just as well. Freeze an extra bag or two of cranberries to serve this again come January or February. —Alyce Morgan
- 1 pound Fresh cranberries, picked over
- 2 Lemons, quartered or more to taste
- 1/2 Apple, large, peeled and chopped
- 2 Cinnamon sticks
- 1/2 teaspoon Crushed red pepper or more to taste
- 1/2 cup Brown sugar--or to taste
- 1 pinch Each: kosher salt and fresh ground black pepper
- 1/2 cup Dry red wine
- Water to cover-perhaps a cup
- Place all ingredients except water in a heavy 3-quart saucepan. Add enough water to cover fruit and bring to a boil. Reduce to simmer and cook for about 15 minutes or until cranberries pop, fruit is softened, and mixture is thickened. Stir frequently during cooking, adding a bit of water if it seems dry. Taste and adjust heat and sweetness. Remove lemon and cinnamon sticks to serve. Serve hot or cold. Keeps well for several days stored tightly covered in the fridge. Can also be frozen for a month or two. Doubles easily.