Instructions: With a vegetable peeler or sharp knife, remove peel (colored part only) from 1 medium-size orange. Finely chop peel and place in a 4 to 5 quart pan. Cut off and discard remaining peel and white membrane. Holding orange over pan, cut between membranes to free segments; drop segments into pan. Squeeze juice from membranes into pan; discard membranes.

To pan add 1 large red onion, minced; 2 cups dry red wine; 1/2 cup beef broth; 1/2 cup golden or dark raisins; 1/4 cup each raspberry vinegar and balsamic vinegar (or all raspberry vinegar); 2 tablespoons minced fresh ginger; 1/4 cup sugar; and 1 tablespoon Dijon mustard.

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