Crazy Cranberry Concoction

Despite ALL the other things I made for Thanksgiving, Cyd had the nerve to gripe that there was no cranberry element. Now I don't miss it on the table, but I do like it as a zippy condiment for my turkey sandwich. And yet, I didn't have all the stuff to make a salsa, chutney or Jezebel. So working with what I had on hand, I've invented (drumroll, please): CRANBERRY STRUMPET! She wantonly breaks all the rules, but she's temptingly spicy.

Cranberry Strumpet

12 oz bag fresh or frozen cranberries
1 cup orange juice
1/2 cup white sugar
1/2 cup brown sugar
1/2 large red onion, finely diced
2 Fresno peppers, seeded and finely diced (serranos would be good, too)
2-4 cloves garlic, peeled and minced (I like a LOT of garlic!)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Dijon mustard
1 teaspoon freshly grated ginger

Wash and pick over the berries. Put orange juice and sugars in saucepan (large enough to prevent boil over) and bring to a boil. Add berries, onion, Fresno peppers, and garlic and return to a boil. Cook on medium for 15 to 20 minutes from the time it returns to a boil, stirring occasionally. Remove from the heat, then stir in the salt, pepper, Dijon mustard and ginger. Refrigerate for a few hours at least and enjoy!

Annnnnd...here's how you make the world's greatest turkey panini. First, sprinkle some turkey pieces with a little granulated garlic and black pepper, then on one side of the (oat nut) bread, put a slice of baby swiss, then a layer of the zesty cranberry strumpet, the turkey, then provolone, then the other slice of bread spread with a wee bit of mayo. Griddled in the pan with a pat of real butter and pressed until GBandD. OH SO YUM!