Spicy Cranberry-Zinfandel Relish

• 1 cup dried cranberries
• 3/4 cup red Zinfandel
• 1/4 tsp. mustard seeds
• 1/2 tsp. vegetable oil
• 1/2 small onion, peeled and finely diced
• 1 clove garlic, finely chopped
• 2 tsp. grated fresh ginger
• 1/4 tsp. ground cayenne or 1/2 ripe habanero chile, cut into very thin strips
• 1 Tbs. granulated sugar or 2 Tbs. brown rice syrup
• 1/4 tsp. salt
• 1/4 cup rice vinegar or white wine

1. Soak cranberries in wine.
2. Set aside.
3. Heat nonstick skillet over medium-high heat.
4. When hot, add mustard seeds, and toast until seeds begin to pop.
5. Remove pan from heat, and add oil, onions, garlic, ginger and cayenne.
6. Return pan to heat, and saute mixture until onions are translucent.
7. Add sugar, salt and cranberries with soaking liquid.
8. Cook mixture until it just boils.
9. Reduce liquid by half.
10. Add vinegar, remove from heat and cool completely.

cranberries, red zinfandel, mustard seeds, vegetable oil, onion, clove garlic, ginger, ground cayenne, sugar, salt, rice vinegar

Taken from www.vegetariantimes.com/recipe/spicy-cranberry-zinfandel-relish/ (may not work)