A Touch of India for Your Feast Ingredients 1 (12 ounce) bag Cranberries, fresh or frozen 1 cup Sugar 1 medium Onion, diced 1 cup diced Celery 1/2 cup dried Currants 2 tablespoons finely grated fresh Ginger root 1 tablespoon Vegetable Oil 1 cup Water or Orange Juice Method Put the Oil in a large saucepan, and then add the Ginger, Celery, and Onion. Cook and stir over medium heat until the vegetables are soft, but not browned. Add the remaining ingredients. Bring to a boil over medium heat, while stirring constantly. Boil for 2 or 3 minutes, until the skins on most of the berries have popped. Remove from heat, and chill before serving.
2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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