Recipe

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• 8 oz fresh cranberries
• 8 oz fresh golden pineapple
• 1/2 fresh winesap apples (gala, braeburn, etc) or 1/2 other tart sweet apple ( gala , braeburn
• 1/3 cup unsweetened flaked coconut
• 1 tbsp sweet mirin (riesling, spaetleze) or 1 tbsp sweeter white wine ( riesling
• 1 tsp honey (sweetener of choice) or 1 tsp agave syrup (sweetener of choice) or 1 tsp sugar ( sweetener of choice)

• 1 Peel and chop the apple into a moderate dice.
• 2 Cut the pineapple into chunks to match.
• 3 Neither should be too much larger than the whole, uncooked cranberries.
• 4 Put all of the ingredients except the coconut and the sweetener into a heavy small pot, and cover it.
• 5 Set the heat to halfway of your maximum power, and let it cook.
• 6 the mixure.
• 7 Stir at intervals as you hear the berries popping, there should be adequate juice in the fruit to prevent burning if you stir it often enough.
• 8 When the berries are largely popped, add the sweetener and the coconut.
• 9 Stir and combine until as done as you like, cool briefly and serve, or chill overnight and serve cold the next day.