Zest and Juice of 1 large orange (about 1/2 cup of juice)
1 tablespoon balsamic vinegar
1 cup port wine
1 cup sugar
1 cup dried Turkish apricots, cut into strips
1 cup dried cherries
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon cinnamon
In a large, heavy pot, combine the cranberries, orange zest and juice, balsamic vinegar, port and sugar. Bring to low boil, then reduce heat to simmer. Add the apricots, cherries and salt.
Making sure the cranberries don't burn, continue cooking over a low-medium heat, stirring occasionally, for about 10 minutes, or until the cranberries start to pop. Add the nutmeg, cloves and cinnamon, then stir well to combine. Continue cooking on low until thick, about another 5 to 7 minutes. Taste and adjust seasonings, if necessary.
Nutrition information per serving: 130 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 29 g carbohydrate; 3 g fiber; 23 g sugar; 1 g protein; 20 mg sodium.