Cranberry Piquant
2 (12 oz.) packages fresh cranberries
1/2 cup onion, minced
1 cup brown sugar
1/4 cup apple cider vinegar
1 cup chopped crystallized ginger
2 teaspoons curry powder
1 tablespoon oil
Salt to taste
Saute onions in oil. Add vinegar and dissolve sugar. Add berries and curry powder; bring to a boil, reduce heat and cook gently until berries pop, stirring occasionally. Remove heat and stir in ginger, season to taste with salt. Cover and refrigerate for up to several weeks.
Makes 5 cups.
Good served with hot or cold meats and added to holiday sandwiches.