| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 4 | c | Cranberries |
| 2/3 | c | Cold water |
| 2/3 | c | Apple or pineapple juice; boiling |
| 1/4 | lb | Raisins |
| 1 | Orange; sliced, seeded, and cut small | |
| 1 1/2 | lb | Sugar |
| 1/2 | lb | Walnuts or filbert meats; in pieces |
INSTRUCTIONS
This is from the Fannie Farmer Cookbook, 1996 edition (about three 6-ounce jars) Wash the cranberries and put them in a large pot. Add the cold water and cook until the skins break. Force through a strainer or food mill. Add the apple or pineapple juice, raisins, orange, and sugar. Bring to a boil, then simmer for 20 minutes. Add the nuts and let cool. Spoon into clean jars, close the jars, and process in a simmering water bath at 185 degrees for 10 ~ 15 minutes. Cranberry-Ginger Conserve: Add 1/2 cup preserved ginger, cut small, along with the raisins and orange. Posted to EAT-L Digest by Maggie Workman <workman@CORIOLIS.EAS.PURDUE.EDU> on Nov 26, 1997
A Message from our Provider:
“Give God what’s right — not what’s left.”