| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Veglife1 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Fresh cranberries |
| 3 |
|
Comice or Anjou pears; cored and diced |
| 2 |
|
Pippin or Granny Smith apples; cored and diced |
| 2 |
c |
Golden raisins |
| 2 |
c |
Sugar |
| 2 |
tb |
Grated orange peel |
| 1 |
c |
Freshly squeezed orange juice |
| 1/4 |
c |
Finely chopped crystallized ginger |
| 1/4 |
ts |
Ground nutmeg |
| 1/2 |
c |
Grand Marnier or other orange liqueur |
INSTRUCTIONS
Makes about 1-1/2 quarts
Tori Ritchie found this recipe in a dusty old community cookbook from
Saint Louis. She says people love it so much, they literally spoon it
out of the bowl to eat, turkey be damned. Tori is the author of Cabin
Cooking (Time Life, 1998).
1. Place all ingredients, except liqueur, in a heavy 4-quart saucepan
and bring to a boil over medium-high heat, stirring once or twice to
incorporate sugar. Reduce heat to a simmer and cook, uncovered,
stirring occasionally, until thickened and cranberries are soft,
about 45 minutes.
2. Remove from heat, stir in orange liqueur, and let cool. Cover and
chill until ready to use. (Serves 12 generously, with leftovers for
sandwiches. Or for eating by the spoonful.)
VEGAN
PER 1/2-CUP: 197 CAL (<1% from fat), 1g PROT. 5g FAT. 44g CARB. 2mg
SOD, 0mg CHOL, 4.5g FIBER
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 45
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