| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | servings | ||
INGREDIENTS
| 1 1/2 | lb | Fresh or frozen cranberries |
| 1 1/2 | c | Sugar |
| 2 | md | Granny Smith apples; peeled and cut into |
| ; 1/4-inch dice | ||
| 2 1/4 | tb | Minced peeled fresh ginger |
| 1 1/2 | c | Water |
| 3 | tb | Cider vinegar |
| 1 | tb | Finely grated fresh orange zest |
INSTRUCTIONS
Stir together all ingredients in a nonreactive 4- to 5-quart deep heavy pot and bring to a boil, stirring until sugar is dissolved. Boil sauce (adjust heat if sauce spits too much), stirring frequently, 10 minutes, or until slightly thickened. Cool about 30 minutes and chill at least 1 1/2 hours. Cooks' note: . Sauce may be made 1 week ahead and chilled, covered. Makes about 4 1/2 cups. Gourmet NOvember 1999 Converted by MC_Buster. Per serving: 1292 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 334g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 20 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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