CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
3 |
|
Bags cranberries |
1 |
|
3-inch piece fresh ginger |
1 1/4 |
c |
Light brown sugar |
2 |
c |
Granulated sugar |
1 |
|
Jar; (12 oz) bitter orange marmalade |
3 |
|
Oranges; quartered and seeded |
2 |
c |
Water |
1/4 |
ts |
Salt |
1 |
pk |
(12 oz) currants |
INSTRUCTIONS
Rinse and pick over the cranberries and place them in a large non-reactive
pan. Peel and grate the ginger and add to pan along with all ingredients
except currants. Bring to a boil and simmer for about 15 minutes, until
berries are well cooked and mixture has a thick, jam like consistency.
Press orange quarters against side of pan with a slotted spoon and remove.
Stir in currants, return to a boil, then remove from heat.
Pack hot mixture into clean, sterilized jars, cover jars and cool to room
temperature. Store in the refrigerator.
Variation:
Add 1 1/2 pounds grated tart apples and 1/2 cup sugar to above recipe.
Notes: Recipe courtesy of Nick Malgieri
Recipe by: Cooking live Show #9021
Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Dec 19, 1997
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