(by Aimee Lee Ball)
1 c. white wine
1 c. sugar
12 oz. cranberries
grated rind of 1 lemon
1/2 c. golden raisins
1/2 c. ginger preserved in syrup, finely chopped, plus 3 T. of the syrup
In a stainless steel or enamel saucepan, mix wine and sugar with 1/2 c. water.
Bring to a boil.
Add cranberries, cover and simmer about 5 minutes, until cranberries pop.
Add lemon rind, raisins, and ginger with syrup.
Simmer 3 more minutes.
Let cool and refrigerate overnight.
Makes about 6 cups.
(Read A Melting Pot, the story that accompanies this recipe.)