Yield: 12 servings
- Combine sugar, vinegar, port, marmalade, raisins, curry powder, pumpkin pie spice and salt in a large bowl. Add cranberries and mix well.
- 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.
- If served immediately, cranberries will be rather juicy. Or chill for more solid cranberries.