Bonfire of the Cranberries

Bonfire of the Cranberries

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About This Recipe

Yield:Makes 6 cups


  • ½ cup cider vinegar
  • 2 ¼ cup packed light brown sugar
  • ¾ teaspoon curry powder
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • ¼ teaspoon allspice
  • ½ teaspoon cinnamon
  • 2 lemons (rind grated, discard pith, and cut fruit into sections)
  • 2 navel oranges (rind grated, discard pith, and cut fruit into sections)
  • 1 apple, peeled and chopped coarse
  • 6 cups cranberries (about 2 bags picked over)
  • ½ cup golden raisins
  • ½ cup dried apricots
  • ½ cup chopped walnuts


  1. 1

    In a large saucepan, combine vinegar, sugar, curry powder, ginger, cloves, allspice, cinnamon and 1-1/2 cups of water. Bring to a boil, stirring until the sugar is dissolved.

  2. 2

    To the mixture, add lemon (rind and sections) and orange (rind and sections) and apple chunks. Simmer the entire mixture for 10 minutes—stirring occasionally.

  3. 3

    Add 3 cups of the cranberries, the raisins and apricots. Simmer and stir for 30-40 minutes or until thickened.

  4. 4

    Stir in 2 more cups of cranberries. Simmer and stir for 10 minutes.

  5. 5

    Add remaining cranberries and the walnuts. Simmer and stir for 15 minutes. Transfer to a bowl, cool and chill overnight (or up to 2 weeks) with a cover.

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