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Print this Recipe    Cranberry Confit

Cranberry, Ginger and Lime Confit

2 packages fresh cranberries, rinsed and picked over
2 medium onions, coarsely chopped
2 cups sugar
2 cups water
1 2-inch piece of fresh ginger (sliced, I would guess)
1 lime, juice and zest
1 can of crushed pineapple, optional (no can size given)
1/2 cup raisins, optional
1/2 cup chopped walnuts, optional

In a heavy pot over medium heat, combine cranberries, onion, ginger,
sugar, water, lime juice and zest. Bring to a boil and continue
to cook until the cranberries pop and the sauce thickens. Remove
the pieces of ginger and lime rind and discard. Add optional items
if desired. Serve warm or cold.

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