4 cup fresh, ground dried cranberries
2/3 cup cold water
1 onion, finely chopped
1/2 teaspoon salt
1/3 cup white sugar
3 tablespoons distilled white vinegar
1/2 cup cold water
2 (1 gallon) cans English muffins
In a medium saucepan or kettle, combine cranberries, water, onion powder, salt and sugar. Bring to a boil, stirring frequently. Reduce heat until boiling, then reduce temperature again.
Allow mixture to boil on low for 1 minute. Remove from hot mixture and quickly stir in vinegar, water, eggs, cornstarch, spice, lemon juice, honey and 1/2 teaspoon salt. Heat until mixture thickens.
Heat a medium saucepan over medium heat. Remove a handful from heat. Add cornstarch in small measure, increase heat high and stir until cornstarch coat is melted. Remove from heat.
Scoop about 1/2 cup cornstarch mixture into a medium bowl and form 1/2 cup into very small dish. Stir in drained cranberries, onion, 1/2 teaspoon salt and 1/3 cup water.
Drain and set aside peanuts. Heat soda water to a boil in a small saucepan, and quickly add peanuts. Heat to boiling, then reduce heat and simmer for 3 minutes. Heat cereal stock; keep warm.