| 2 tsp Garlic, minced | | 1 cup Onions, minced | | 5 cup Tart apples, peeled and dice | | 12 cup Light-brown sugar, firmly pa | | 6 tbl White wine vinegar | | 1/4 tsp Dry mustard | | 1/4 tsp Ginger, ground | | 1/4 tsp Allspice, ground | | 1/4 tsp Cloves, ground | | 1/4 tsp Red pepper flakes |
| | Ds Salt 3/4 c Dried cranberries 1 tb Cornstarch ; mixed with 2 tbs ; cold water | | sugar, vinegar , mustard , ginger , allspice , cloves , red pepper flakes and salt in 1 1/2-quart non-reactive saucepan. Bring to boil over high heat. | | Simmer, uncovered, until apples are tender, about 10 to 12 minutes, stirring occasionally. Add cranberries and cornstarch mixture to pan. Stir well to combine. Cook until cranberries are plumped and mixture is thickened, about 3 minutes. Refrigerate 2 days before serving. Can be refrigerated up to 1 month, or frozen as long as 2 months. Serve chilled, or at room temperature. | | Makes 3 cups. |
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