1. In a medium saucepan bring vinegar, cider, ginger, cinnamon stick, anise (if using), crushed red pepper, and 1/2 tsp. kosher salt to boiling. Stir in pears, apricots, cranberries, brown sugar, and marmalade. Cook and stir until bubbly. Reduce heat. Simmer, uncovered, 35 minutes or until fruit is tender and mixture thickens slightly.

2. Remove pan from heat and let stand, covered, 2 hours. Remove and discard cinnamon stick and anise. Serve at room temperature or cover and chill until ready to serve. Serves 12.

Tips

Prep as directed. Store in refrigerator up to 1 week.

Take It Easy:

In a large saucepan combine 2 1/2 cups apple cider or cranberry juice, 2 1/4 cups roughly chopped dried fruit (apricots, pears, apples, golden raisins, and/or cranberries), 1/4 cup cider vinegar, 2 Tbsp. crystallized ginger, 1 cinnamon stick, 1/4 tsp. crushed red pepper, and, if you like, 1 star anise. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Remove from heat; let stand, covered, 2 hours. Remove and discard cinnamon stick and anise. Serve at room temperature or cover and chill.