Makes 4 cups

2 bags Fresh Cranberries, 12 ounces each

1 small Red Onion, minced

Zest and Juice of 1 Orange

1 Tablespoon Ginger, minced

1 cup Ruby Port

1 cup Cranberry Juice Cocktail

¼ cup Sugar

1 piece Cinnamon Stick

Pinch Salt

1. Combine all ingredients in a large saucepan and bring to a boil over high heat, stirring until the sugar dissolves. Reduce the heat to a simmer and cook until the 80% of the liquid has evaporated and the berries have cooked out and thickened, about 30 minutes, stirring often. The remaining syrup should be smooth and glossy. Remove the cinnamon stick and discard. Can be made up to 4 days ahead of time. Refrigerate until needed.