| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Bag of cranberries plus water; (directions on bag) |
| 1 |
c |
Sugar depending on just how sweet you want it. I prefer the wonderful tartness so I go with about 1 1/2 to 1 3/4; (up to 3) |
| 1/2 |
c |
Diced pecans |
| 1/4 |
c |
Or so of orange juice; (adjust volume when cooking and by taste) (up to 1/2) |
|
|
Zest from 1 big orange; (whole thing) |
|
|
Juice from orange after you have zested it minus seeds |
|
|
Zest from 1 big lemon; (whole thing) |
|
|
Juice from lemon after you have zested it minus seeds |
INSTRUCTIONS
Put all ingredients in appropriate sized pot on stove, place on medium to
medium high heat and stir until all sugar is dissolved. Keep a very close
eye b/c of all the sugar, it can get icky quickly if heat is too high.
Cranberries will begin to pop (YEA) and it will begin to bubble. Keep it
cooking at the steady bubble level and keep stirring. You don't want it to
burn or stick. It takes a good 20 or 30 minutes of cooking for it to reduce
to an almost chutney or jam-like level. It is awesome!!
To make it more orang-y coarsely dice up an orange or two and cook with
cranberries. The cooking will render them to a pulpy stage. You can also
add cinnamon or cloves to it for seasoning, but I prefer the clean taste
without. It is great hot or cold.
Posted to fatfree digest by "Felicia K. Wdowiak" <feliciakw@earthlink.net>
on Nov 25, 1998, converted by MM_Buster v2.0l.
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