- 2 cups red wine
- 1 orange
- 1/4 cup sugar
- 1 cinnamon stick
- 1 bay leaf
- 1 1/2 teaspoons coriander seeds
- 1 1/2 teaspoons whole black peppercorns
- 5 whole cloves
- 1 cup fresh or frozen cranberries
- 1/2 cup dried cherries
- 1/3 cup coarsely chopped dried figs
- 1/4 cup raisins
- 1 1/2 tablespoons minced crystallized ginger
- 2 small apples, peeled, cored, and diced small
Using a vegetable peeler, peel 3 2-inch strips of orange peel and set aside. Peel the remaining skin and pith from the orange, discard the skin. Using a sharp knife, cut between the membranes of the orange to release the segments. Set segments aside.
In a saucepan, combine red wine, 3 strips of orange peel, sugar, cinnamon stick, bay leaf, coriander, peppercorns, and cloves. Cover and simmer over medium-low heat for 15 minutes. Strain mixture, reserving the liquid and discarding the solids.
Return liquid to the saucepan. Add cranberries, cherries, figs, raisins, and ginger. Cover and simmer until fruit is tender (about 10 minutes). Add apples. Simmer until apples are just tender, about 15 minutes. Cool to lukewarm. Stir in reserved orange segments. Cover and refrigerate.
(Can be prepared 1 week in advance. Keep refrigerated.)