Double “O,” double “M,” double “G” is the only way to describe this dish.

This cranberry dish is most associated with Thanksgiving dinner, but if you’re like us, you’ll be making them up all year long. Stir them into your next serving of yogurt or vanilla ice cream. Smear them on top of your toast. You’ll be figuring out a dozen new uses for them.

Ingredients:

• 1 package (12 ounces) cranberries, rinsed (you can use frozen whole cranberries)
• 1 cup sugar
• 1 cup Ruby Port wine
• 1 teaspoon Garam Masala (if you can’t find it in your local store, search for a recipe online, it’s pretty easy to make)

In a medium size pan, mix sugar, wine and Garam Masala. Bring to boil over medium-high heat, stirring occasionally.

Add the cranberries and reduce heat to medium.

Allow to cook for 10 minutes and gently stir occasionally (like a stir or two every minute).

This is how they look just before removing from heat.

Immediately remove from heat and transfer to a storage container.

Place a paper towel over the top of the container and then loosely place the lid on top. Cool to room temperature. Remove paper towel and secure lid on top, then refrigerate.

This is a must try!

Let me hear from you. What do you think? Best ever, or what?