| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Condiments, Jelly/jam, Fruits |
3 |
Servings |
INGREDIENTS
|
|
RADIS BGMB90B |
| 4 |
c |
Cranberries; fresh or frozen (I would zap in FP — too hard to cut each half — <G>) |
| 1 |
tb |
Orange peel; grated |
| 2 |
|
Oranges; peeled; sliced and |
| 1 |
c |
Raisins |
| 1 |
c |
Pecans; chopped |
| 2 1/2 |
c |
Sugar |
INSTRUCTIONS
1. In a large saucepan, combine cranberries, orange peel, oranges, raisins
and water. Cover and simmer over medium heat until cranberries are soft.
2. Add pecans and sugar; stir well. Simmer, uncovered, 10-15 minutes,
stirring often. 3. Cool. Spoon into covered containers. Refrigerate.
To Serve: as a relish with poultry or pork or spread on biscuits or toast.
SOURCE: TASTE OF HOME Magazine; October/November 1994 issue;
Posted to MC-Recipe Digest V1 #298
Date: Tue, 12 Nov 1996 08:59:47 -0600 (CST)
From: zeiss@maxvax.ci.austin.tx.us (Sherry Zeiss)
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