| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers, Thanksgivin |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Cranberries |
| 1 1/2 |
c |
Sugar |
| 1 |
ts |
Grated orange peel |
| 1 |
ts |
Grated lemon peel |
| 2 |
|
Oranges; peeled and sectioned |
|
|
Cinnamon sticks; for garnish |
INSTRUCTIONS
I formatted these recipes from the Holiday 1997 edition of "Colonial Homes"
magazine. -- Portland Lisa
Rinse and drain cranberries; pat dry. In food processor, coarsely chop
cranberries with sugar, fruit peel and oragne sections. Cover and
refrigerate for 24 hours before serving. Spoon into serving dish and
garnish with cinnamon sticks.
Recipe by: Bailiwick Inn
Posted to MC-Recipe Digest V1 #926 by LBotsko@aol.com on Nov 27, 1997
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