Recipe Archives->Thanksgiving->Cran Sauce 08

CRANBERRY RELISH

1 pound fresh cranberries
1 cup water 
1 cup sugar 
20 ounce can of crushed unsweetened pineapple
1/2 cup grated orange rind
2 inch cinnamon stick broken in half
1/2 teaspoon of ground ginger
3 ounces of bourbon or blend whiskey
1 ounce of sweet Vermouth

Place fresh cranberries, water and sugar in a saucepan and cook
over medium heat until the cranberries are soft. Cool.  Drain well
can of crushed unsweetened pineapple. Add grated orange rind, a
cinnamon stick broken in half, ground ginger, bourbon or blend
whiskey and sweet Vermouth. Combine all and refrigerate 24 hours
before serving.

Printable version: cran-sauce08.txt.