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  1. Combine sugar, vinegar, port, marmalade, raisins, curry powder, pumpkin pie spice and salt in a large bowl. Add cranberries and mix well.
  2. Spray 2-inch half pan with nonstick spray. Pour in cranberries and cover with foil. Bake at 325°F for 1 hour until cranberries are soft.
  3. If served immediately, cranberries will be rather juicy. Or chill for more solid cranberries.