2 12-ounce bags of cranberries

2 cups port (ruby)

1 cup honey

1/2 teaspoon brown sugar, packed

2 medium onions

Zest of one orange

1 cup red wine (cabernet)

1 teaspoon rosemary, minced

1 cinnamon stick

1/4 teaspoon salt

1/4 teaspoon black pepper
 

1. Use a 4-quart Dutch oven (not aluminum) to combine the cranberries, port wine, honey, brown sugar, red wine, onions and cinnamon sticks.

2. Bring to a boil and reduce to simmer.

3. Continue to simmer until the berries pop and let the onions candy (approximately one hour).

4. Cool and add rosemary, orange zest and salt and pepper.

Makes 18 1/3-cup servings of relish.
 

Recipe courtesy of the National Pork Board.

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