Cranberry Relish

This recipe has been in my collection for a long time. I make extra every year and give it out in little jars as holiday gifts. I also make sure there is a lot leftover for me to use with my morning eggs, on vanilla ice cream, etc.

• 2-1/3 cups firmly packed brown sugar
• 1/2 cup cider vinegar
• 3/4 teaspoon curry powder
• 3/4 teaspoon. ground ginger
• 3/4 teaspoon ground cloves
• 3/4 teaspoon ground allspice
• 3/4 teaspoon ground cinnamon
• 1-3/4 cups water
• 2 lemons, zest grated, pitted and sectioned
• 2 oranges, zest grated, pitted and sectioned
• 1 apple, peeled and chopped
• 1/2 cup golden raisins
• 6 cups fresh cranberries

In a large saucepan combine the first seven ingredients with 1-1/2 cups water. Bring to a boil, stirring until the sugar dissolves.

Add the lemons, oranges, and apple and simmer for 10 minutes, stirring occasionally. Add the raisins and 3 cups cranberries, simmer for 30 to 40 minutes, until thickened.

Add the remaining 3 cups cranberries and remaining 1/4 cup water, simmer for 15 minutes more. Transfer to glass containers and cool at room temperature. Keep in refrigerator.