| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | Misc, Passover | 1 | Servings |
INGREDIENTS
| 1 | lb | Cranberries; about 4 cups |
| 1 1/2 | c | Orange juice |
| 3 | c | Sugar |
| 1 | c | Crushed pineapple; drained |
| 1/2 | c | Raisins |
| 2 | Oranges; peeled, seeded cut sections | |
| 1/2 | c | Walnuts; chopped |
INSTRUCTIONS
Combine the cranberries and orange juice in a 3-quart heavy saucepan. Bring to a boil over moderately high heat and cook 6 to 8 minutes, or until the berries begin to pop and are tender. Stir in the sugar, pineapple, raisins and oranges. Reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour, or until thick and jamlike. Stir in the walnuts. Store in the refrigerator for up to a month or freeze. Freezes 3 to 3 months. Recipe by: Nathalie DuPree Posted to JEWISH-FOOD digest by "Judy Sherman" <jsherman@ici.net> on Nov 23, 1998, converted by MM_Buster v2.0l.
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