| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruits, Condiments |
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Garlic; minced |
| 1 |
c |
Onions; minced |
| 5 |
c |
Tart apples; peeled and dice |
| 1/2 |
c |
Light-brown sugar; firmly pa |
| 6 |
tb |
White wine vinegar |
| 1/4 |
ts |
Dry mustard |
| 1/4 |
ts |
Ginger; ground |
| 1/4 |
ts |
Allspice; ground |
| 1/4 |
ts |
Cloves; ground |
| 1/4 |
ts |
Red pepper flakes |
INSTRUCTIONS
ds Salt 3/4 c Dried cranberries 1 tb Cornstarch; mixed with 2 tbs ; cold
water Recipe by: Los Angeles Times - Prodigy Put garlic, onions, apples,
sugar, vinegar, mustard, ginger, allspice, cloves, red pepper flakes and
salt in 1 1/2-quart non-reactive saucepan. Bring to boil over high heat.
Simmer, uncovered, until apples are tender, about 10 to 12 minutes,
stirring occasionally. Add cranberries and cornstarch mixture to pan. Stir
well to combine. Cook until cranberries are plumped and mixture is
thickened, about 3 minutes. Refrigerate 2 days before serving. Can be
refrigerated up to 1 month, or frozen as long as 2 months. Serve chilled,
or at room temperature. Makes 3 cups.
By Abby Mandel Copyright Los Angeles Times
Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@prodigy.net> on
Sep 28, 1997
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