| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lb | Cranberries |
| 1 | c | Sugar |
| 1/2 | c | Water |
| 1 | Navel orange; including rind | |
| 2 | Whole cloves | |
| 1 | Whole cinnamon stick | |
| 1/2 | c | Chopped walnuts |
| 1/4 | c | Brandy |
INSTRUCTIONS
Wash the cranberries, discarding imperfect ones and stems.Set aside. In a medium saucepan combine the sugar and water,bring to a boil, and cook 3 minutes. Wash and finely chop the orange and add to the sugar syrup with the cranberries, clove and cinnamon stick. Bring to a boil, lower heat slightly, and cook until the cranberries begin to pop, about 8 minutes, stirring occasionally. Skim off any foam on the surface with a metal spoon. Remove cloves and cinnamon stick.Stir in the nuts and brandy, Posted to JEWISH-FOOD digest V97 #304 by BNLImp@aol.com ( Iara Lewin) on
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