| 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
A Message from our Provider:
“Give God what’s right — not what’s left.”