| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 3 | c | Fresh cranberries |
| 1 | c | Sugar |
| Juice of 1 lemon | ||
| Zest of 1 lemon | ||
| Zest of 1 orange | ||
| 3/4 | c | Fresh orange juice |
| 1/4 | c | Crystallized ginger; chopped fine |
INSTRUCTIONS
In food processor, pulse 2 cups cranberries until chopped. In saucepan over medium heat, combine sugar, citrus zests, orange juice, and ginger. Bring to a simmer; cook for 10 minutes. Add chopped cranberries; cook, stirring, until thickened, about 15 minutes. Remove from heat. Stir in remaining cranberries and lemon juice. Transfer to medium bowl to cool, about 20 minutes. Cover, and refrigerate. Makes 2 cups. Source: "Martha Stewart Living Magazine, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups" Per serving: 1141 Calories (kcal); 1g Total Fat; (0% calories from fat); 3g Protein; 255g Carbohydrate; 37mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 0 Fat; 16 Other Carbohydrates Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Converted by MM_Buster v2.0n.
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