| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | 1 | servings | ||
INGREDIENTS
| 2 | md | Navel oranges; whole |
| 1 | lb | Whole cranberries; washed well |
| 2 | Jalapenos; chopped | |
| 1/4 | c | Chopped dried apricots |
| 1 | tb | Fresh cilantro |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Ground ginger |
INSTRUCTIONS
Place the oranges, skin and all, in a food processor fitted with a steel blade and chop very fine. Then add the cranberries, jalapenos, apricots, and the spices and process again. Do not over chop as you want to retain the integrity of the cranberries, apricot, and jalapeno. Refrigerate for at least 1 hour before serving. Yield: Approx. 4 cups SERVING SUGGESTIONS: This is marvelous with roast turkey, and I often use it on an English muffin as a substitute for marmalade. Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@airmail.net> on Jun 29, 1999, converted by MM_Buster v2.0l.
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