| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
American |
Magazine, Holidays, Relishes |
16 |
Servings |
INGREDIENTS
| 1 |
|
Navel orange |
| 1 |
c |
Sugar |
| 2 |
tb |
+ 1/4 cup water |
| 2 |
ts |
Ginger; grated |
| 1 |
|
Cinnamon stick |
| 1 |
|
Vanilla bean; split length- |
|
|
. wise *or* 1 tsp vanilla |
|
|
. extract |
| 1 |
lb |
Cranberries; picked over |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
Chop orange, with skin, into 1/4-in. pieces. Set aside.
Combine sugar and 2 tbsp. of the water in a large, heavy saucepan. Cook
over medium heat, stirring. until the mixture comes to a boil. Continue
cooking, without stirring, just until mixture turns golden brown.
Stir in orange pieces, ginger, cinnamon stick and vanilla bean, if using.
Cook, stirring, for 2 minutes. Stir in cranberries, raisins and remaining
1/4 cup water. Cook over medium heat, stirring, for 5 to 8 minutes, or
until half of the cranberries pop open.
Remove the pan from heat, stir in vanilla extract at this point, if using,
and set aside to cool. Remove cinnamon stick and vanilla bean. Refrigerated
in tightly closed jars, this relish keeps for 3 months. Makes 16 servings.
* Approximate nutritional analysis: 82 calories per 1/4-cup serving; 21g
carbohydrate; 1g fiber; 1mg sodium.
** American Health -- November 1995 **
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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