| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | 1 | Servings | ||
INGREDIENTS
| 2 | Oranges | |
| 3 | lg | Tart apples or Anjou pears; quartered and cored |
| 12 | oz | Whole cranberries |
| 1/3 | c | Sugar |
| 1 | tb | Finely chopped fresh ginger |
INSTRUCTIONS
Here's one -- I don't know the name of where it came from, but here's the URL http://bpe.com/food/recipes/ferrary/index.html Low-Fat, High-Flavor Dining (This must be a winter menu.) An All-American Lowfat Feast by Lou Seibert Pappas With a vegetable peeler, peel the zest from the oranges; set aside. Peel off and discard the white pith and cut the oranges into eighths. Place half of the oranges, orange zest, apples or pears, cranberries and sugar in a food processor fitted with the steel blade. Process until finely chopped. Turn out into a container. Put the remaining ingredients in the food processor and process until finely chopped. Add to the cranberry mixture and mix to combine. Cover and refrigerate several hours before serving. Keeps refrigerated 2 to 3 days. Makes about 1 3/4 quarts. Posted to recipelu-digest by SuzyWert@aol.com on Feb 19, 1998
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