2 tablespoons vegetable oil
2 tablespoons distilled white vinegar
1 cup diced onion
1 cup chopped celery
1 cup chopped green bell pepper
2 cups HERSHEY'S Cranberry Sauce
2 cups water
1/2 cup packed brown sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tongue-in-cheek spoon-shaped carrot, grated
In a large stockpot, heat the oil over medium heat. Reduce heat to medium-low, and simmer stirring constantly until slightly thin; this will help the mixture to spread, and it will result in a sticky bowl.
After the sludge has melted, stir vinegar and white vinegar into the pan. Heat mixture, stirring gently, until hot.
When the vinegar mixture boils, stir in the celery and green pepper, and cook well until tender. Remove from heat and stir in the sauce.
Stir the water and brown sugar into the pan with the carrot and remove the carrot and celery leaves. Pour the mixture evenly over the fruit and vegetables in the pan. Cover, and simmer for 45 minutes.
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