This ruby red condiment is tart, sweet and spicy with a strong, vibrant flavor. Use it like ketchup, and drizzle it on soy “meats,” or on Brie cheese and chèvre cheese for cocktail parties. Or offer it with simple vegetable dishes such as steamed carrots, or as a flavor booster for grains such as quinoa.
- Put cranberries in 3-quart saucepan; add vinegar, allspice, nutmeg, cinnamon and 1 cup water. Bring to a boil over medium heat, and cook, uncovered, 10 minutes, or until all berries are soft.
- Put cranberries in blender, and purée until smooth. Mix in honey and salt. Return to pan. Cook over medium-low heat for 15 minutes, or until thick.
- Remove from heat, cool and store in plastic container. May be kept in refrigerator up to 2 months.