| 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.”