2 T. canola oil
2 medium onions, diced fine
3 T. chopped ginger
5-6 allspice seeds
½ c. strained orange juice
½ c. rice wine vinegar
1½ c. sugar
6 c. fresh cranberries, rinsed and picked through and divided in half
2 T. lemon zest
1 T. lemon juice
Heat the canola oil in a 2-4 quart saucepan on a medium-low flame. Cook for 3-4 minutes, slowly sweating the onions. When the onions start to turn clear and translucent add the ginger and allspice seeds. Continue to cook for 4–5 minutes or until the ginger becomes soft. Increase the heat to medium-high and add the orange juice and rice wine vinegar.
Reduce the liquids to half of their volume about 3 minutes (depending on the size of your pan). Reduce the heat to medium and add the sugar and 3 cups
Cook for 10 minutes, stirring occasionally.
Reduce your heat to low if it is splattering. At this point most of the berries will have popped and turned soft and soupy. Add the remaining 3 cups of cranberries and cook for 5 minutes. The cranberries should be soft, but somewhat whole.
Add the lemon zest and the lemon juice and taste. Adjust seasoning to your taste.
Cool immediately and store refrigerated in clean plastic or glass containers for up to 4 weeks.