| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiment |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Water |
| 12 |
oz |
Fresh cranberries |
| 2 |
tb |
Bottled lemon juice |
| 1 1/2 |
ts |
Fresh ginger root; grated |
INSTRUCTIONS
From: "The Gordon's" <gordonk@nbnet.nb.ca>
Date: Mon, 22 Apr 1996 22:43:07 -0300
Recipe By: BH&G
In a 3 quart saucepan combine sugar and water. Bring to boiling, stirring
to dissolve sugar. Add cranberries. Return to boiling; reduce heat. Simmer,
uncovered, over medium-high heat for 4 - 5 minutes or till the cranberry
skins pop, stirring occasionally. Remove from heat. Stir in lemon juice and
pickled ginger or gingerroot. Cover and chill till ready to serve (up to 1
week). Makes 8 - 1/4 cup side servings.
NOTES : In place of fresh gingerroot you can use 1 or 2 tbsp. of pickled
chopped ginger found in Oriental food specialty shops.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #55
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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