1 cup granulated sugar
1 cup water
½ cup white wine
1 orange, quartered and seeded
1 stick cinnamon or 1 teaspoon ground cinnamon
4 cups fresh whole cranberries (1 pound)
2 tablespoons lime juice
1/4 cup finely chopped white onion
1 finely chopped jalapeño
2 tablespoons sherry wine vinegar
In pot, bring to boil sugar, water, white wine, orange, and cinnamon. Cover and simmer for about 1 hour. Remove orange quarters from syrup, chop, and reserve.
Bring syrup to boil, add cranberries, and bring to boil again. Reduce heat, and simmer gently until cranberries are soft, about 5 minutes. Remove from heat and let cool. Add chopped orange, lime juice, onion, jalapeño, and vinegar, and mix together. Serves 8.
Recipe from The Right Stuffing Texas Monthly, November 1991.