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Ingredients Edit

Directions Edit

  1. Soak cranberries in wine. Set aside.
  2. Heat nonstick skillet over medium-high heat.
  3. When hot, add mustard seeds, and toast until seeds begin to pop.
  4. Remove pan from heat, and add oil, onions, garlic, ginger and cayenne.
  5. Return pan to heat, and sauté mixture until onions are translucent.
  6. Add sugar, salt and cranberries with soaking liquid.
  7. Cook mixture until it just boils. Reduce liquid by half.
  8. Add vinegar, remove from heat and cool completely.

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