- 1 lime
- 1 1/2 cups cranberry juice cocktail
- 1 1/2 cups fresh cranberries
- 1 cup dried tart cherries
- 1/2 cup dried cranberries (about 3 ounces)
- 1 cinnamon stick
- 1/4 teaspoon ground allspice
- 1 cup currant jelly (about one 10-ounce jar)
- Pinch of coarse kosher salt
- Grate 1 1/2 teaspoons peel from lime; set aside. Cut off all peel and white pith from lime. Working over bowl, cut between membranes to release lime segments.
- Bring cranberry juice to boil in large saucepan. Add lime segments, fresh cranberries, and next 4 ingredients; bring to boil. Reduce heat to medium; simmer until mixture thickens, about 8 minutes. Add currant jelly. Simmer until jelly is melted, stirring occasionally, about 2 minutes. Remove from heat. Stir in lime peel and coarse salt. Transfer to small bowl. Cover; chill at least 4 hours. DO AHEAD: Can be made 1 week ahead. Keep chilled.
- Discard cinnamon stick before serving.