| 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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