Coat a small saucepan with cooking spray; place over medium-high
heat until hot. Add onion & garlic. Saute until tender. Add
cranberries, sugar & 1 tb water. Bring to a boil; cook 3 to
5 minutes or until mixture is thickened. Stir in vinegar. Store in
an airtight container & refrigerate. Serve at room temperature.
