2 onions, diced
1 pound ground beef
2 stalks celery
1/4 cup salt
1 tablespoon freshly ground black pepper
1 1/4 pounds fresh, ground up to an inch thick dried cranberries
1/2 cup white sugar
1/2 teaspoon ground cinnamon
3 teaspoons ground nutmeg
2 teaspoons lemon juice
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons water
1 cup rolled oats
1 cup dried mixed fruit, e.g. pears, dried dates, dried figs, and dried pears.
In large saucepan over low-temperature, combine onions, ground beef, first bay leaf and salt and pepper. Cook for 8 minutes; reduce heat to medium-low, cover and simmer 1 hour, until meat is thoroughly cooked. Pour in cider vinegar, elevation to medium, lemon juice, cinnamon stick, nutmeg, safflower oil and juice capers. Bring to a boil and remove from heat. Cool for 1 hour. Puree all liquid into a gallon glass, add approximately berries/plums, and then top with reserved cranberries. Serve.