Cranberry Relish (Inspired By Gourmet 1984)

• 1/2 cup apple cider vinegar
• 2 1/2 cups light brown sugar
• 3/4 teaspoon curry powder
• 1/2 teaspoon ginger powder
• 1/4 teaspoon allspice powder
• 1/4 teaspoon clove powder
• 1 1/2 cups water
• 2 Meyer lemons, zest rind and chop fruit (no pith!)
• 2 Navel oranges, zest rind and chop fruit
• 1 apple, peel and chop
• 18 ounces cranberries
• 3 ounces dried cherries, chopped
• 3 ounces dried apricots, chopped
• 2 ounces walnuts, chopped

1. Combine vinegar, sugar, curry, ginger, clove, allspice, cinnamon and 1 1/2 cups water to a large pot and boil until dissolved. (I use my heavy Dutch oven)
2. Add lemon and orange, apple and simmer for 10 minutes.
3. Add 9 ounces cranberries, all the cherries and apricots and simmer for 30 to 40 minutes until thickened.
4. Stir in 6 ounces cranberries and simmer for 10 minutes.
5. Chop and add remaining cranberries and the walnuts and simmer for a few minutes. The mixture will be very hot so the last additions will cook very quickly.

apple cider vinegar, light brown sugar, curry powder, ginger powder, allspice powder, clove powder, water, lemons, oranges, apple, cranberries, cherries, walnuts

Taken from food52.com/recipes/39466-cranberry-relish-inspired-by-gourmet-1984 (may not work)