- 2 cups cubed carambola (about 3/4 pound)
- ½ cup dry red wine
- ¼ cup sugar
- ¼ teaspoon ground cloves
- 1 tablespoon finely chopped peeled gingerroot
- 2 tablespoons white wine vinegar
Combine all ingredients in a medium saucepan, and stir well. Bring to a simmer over medium-high heat, and cook 25 minutes or until slightly thickened.