| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiment |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Cranberries |
| 1 |
c |
Chopped onion |
| 1 |
c |
Raisins |
| 1 |
c |
Currants |
| 1 |
c |
Cider vinegar |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Packed brown sugar |
| 1 |
tb |
Grated orange rind |
| 1/2 |
c |
Orange juice |
| 1 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Ginger |
| 1 |
ts |
Ground cloves |
INSTRUCTIONS
From: "The Gordon's" <gordonk@nbnet.nb.ca>
Date: Mon, 22 Apr 1996 22:43:07 -0300
In large saucepan, stir together cranberries, onion, raisins, currants, ;
vinegar, granulated and brown sugars, orange rind and juice, salt, ;
cinnamon, ginger and cloves; bring to boil. Reduce heat to medium-low ; and
simmer, stirring often, for 20 minutes or until thickened. Pour ; into hot,
sterilized jars, leaving 1/2 inch headspace; seal and ; refrigerate for up
to 2 weeks. Or process in boiling water bath for 5 ; minutes; store in
cool, dark, dry place. Makes about 5 cups. Per 2 tsp.: about 20 calories,
negligible protein, 0 g fat, 5 g ; carbohydrate.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #55
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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