Can it up and hoard it until Christmas, then bake it on top of Brie Cheese, whoooeee! Yum! It's also especially tasty with some aged cheddar atop a grilled burger. Or on a pork chop, or really, on anything.
4 cups fresh or frozen cranberries (12oz)
2 apples, peeled cored, and finely chopped
2 red onions, peeled and finely chopped
3 cups firmly packed brown sugar
2 teaspoons pickling or fine sea salt
1 (1-Inch) piece fresh ginger, peeled and minced
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
pinch of dried rosemary
Directions:
1. Combine the cranberries, apples, onions, brown sugar, salt, ginger, pepper, cinnamon, and rosemary in a large saucepan. Bring to a boil over medium heat, stirring frequently. Decrease the heat and simmer, stirring often, until all the cranberries have popped and the mixture is thick and jamlike, about 40 minutes.
2. Ladle the hot relish into clean half-pint canning jars, leaving 1/2 inch headspace. Remove any air bubbles and seal.
3. Process in a boiling-water bath for 15 minutes. Let cool undisturbed for 12 hours. Store in a cool, dry place.
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