3 cups (340 g) fresh cranberries (see note)

3/4 cup (160 g) sugar

1/4 cup (35 g) dried currants

1 large apple, peeled and grated

1 tbsp (15 ml) cider vinegar

1 long orange zest, removed with a vegetable peeler

In a food processor, chop the cranberries. Transfer to a bowl.

Add the remaining ingredients and combine well. Cover and let macerate for 24 hours in the refrigerator. Remove the orange zest.

Delicious served with the Honey-Spiced Turkey or Crustless Meat Pie.

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