| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiments |
6 |
Servings |
INGREDIENTS
| 2 |
qt |
Cranberries |
| 3 |
qt |
Water |
| 6 |
|
Quinces |
|
|
Sugar |
INSTRUCTIONS
Wash quinces. Remove stems and blossom ends. Chop with coarse knife of
food chopper. Combine with stemmed cranberries which have been washed. Add
water. Cook until fruit is soft. Pour into jelly bag and drain overnight.
Empty juice into large saucepan. Boil hard 20 minutes. Measure and add an
equal amount of hot sugar. Boil rapidly until jelly sheets from spoon.
Florence Taft Eaton, Concord, MA.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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