1 (9 inch) peanut jar
6 (2 ounce) cans minced clams, drained
1 (8 ounce) can minced onion, drained
1 tablespoon Worcestershire sauce
4 tablespoons brown sugar
2 tablespoons chili powder
2 (6 ounce) cans tomato paste
Heat 2 1/2 cups peanut oil in a large heavy pot. Stirring constantly, cook 1 clams and onion in oil, stirring constantly, until they turn brown. Remove from heat. Stir in Worcestershire sauce, 1/4 cup brown sugar and salt and pepper to taste. Sprinkle with crushed pepper and tomato paste.
Bring a large pot of salted water to a boil. Add clams and onions and cook over medium heat for 15 minutes.
Remove clams and onions from fish, and place in a large bowl. Add tomato paste and salt mixture along with fresh cranberry preserves.
Return clams and onions to pot, and simmer over medium heat for 15 minutes. Stirring constantly, cook 4 minutes, or until the mixture is thickened.