Ginger Pineapple Cranberry Relish
 
3 bags (12 ounces each) cranberries stemmed and picked over

1 cup shallots, finely minced

1 cup water

3 1/2 cups granulated white sugar

5 ounces ginger, peeled, grated

Zest from 3 oranges, minced

1 cup fresh orange juice

1/2 cup port wine or full cabernet

2 cups dried pineapple, diced small

Wash and drain cranberries. Place shallots, water and sugar in 2-quart saucepan.

Simmer about 5 minutes.

Add cranberries, simmer 10 minutes, until pulpy.

Add ginger, orange zest, orange juice, and port wine. Continue to simmer for 15 minutes. Add dried pineapple.

Cool in shallow pan, stir occasionally. Can be made in advance and will keep up to 2 weeks under refrigeration.

Note: The amount of sugar is correct.

Yields 1 quart

Nutritional information per serving: 246 cal., 5 g fat (0 sat.), 0 chol., 48 g carb., 1 mg sodium, 4 g fiber, 1 g pro.