| 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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