1 1/2 c. sugar
3/4 c. cider vinegar
3 tbsp. frozen orange juice concentrate
1 lb. fresh cranberries
1 1/2 c. dark raisins
2/3 c. finely chopped onion
1 lg. clove garlic, minced
1 tsp. ground ginger
1/2 tsp. salt
1/8 tsp. cayenne pepper

In a 3-quart saucepan combine sugar, vinegar and orange juice concentrate. Stir over heat to dissolve sugar. Add remaining ingredients and bring to boil. Reduce heat, partially cover and simmer 5 minutes.

At this point, cranberries should have popped. If relish gets too thick while heating, thin with some water. Remove from heat and cool. Store in refrigerator for up to a month in glass jars with tight covers. Excellent with poultry, pork and even roast beef.