| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking, Live | 1 | Servings | ||
INGREDIENTS
| 2 | lg | Navel oranges |
| 1 | pk | (12 oz) fresh or frozen cranberries; picked over |
| 1/2 | c | Sugar |
| 1/3 | c | Honey |
INSTRUCTIONS
Cut away peel and pith from oranges with a sharp knife and discard. Quarter oranges. In a food processor pulse oranges and cranberries until chopped coarse and place in a bowl. Stir in sugar and honey. Chill sauce, covered. Yield: 4 cups Notes: Recipe adapted from Gourmet Magazine Recipe by: Cooking live Show #9016 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Dec 19, 1997
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”