Cranberry Sauce

INGREDIENTS

• 1/2 cup apple-cider vinegar

• 2/3 cup packed light-brown sugar

• 1 teaspoon salt

• 1/2 teaspoon ground cardamom

• 1 cup candied orange peel, cut into 1/4-inch pieces

• 1/2 cup finely diced celery

• 1 1/2 cups finely diced red onion, (1 medium red onion)

• 2 apples, peeled, cored, and cut into 1/4-inch cubes

• 5 cups whole frozen cranberries

DIRECTIONS

• Combine vinegar, sugar, salt, cardamom, orange peel, celery, onion, apples, and 2 cups water in a low-sided,  saucepan. Set over medium-high heat; bring to a boil.

• Reduce heat to a simmer, and cook until apples are tender and most of the liquid has been absorbed, 30 to 40 minutes.

• Stir in cranberries; cook until they begin to pop, 10 to 15 minutes. Remove pan from heat.

• Transfer to a large bowl, set over an ice bath to chill.