| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
Sugar |
| 1/2 |
c |
Prepared horseradish or 1/3 cup fresh ground horseradish |
| 1/2 |
c |
Cider vinegar |
|
|
Food coloring (if desired) |
| 1/2 |
c |
Liquid pectin |
INSTRUCTIONS
Note: If fresh ground horseradish is used, increase vinegar by 2 tbsp.
Place first three ingredients in a large saucepan and stir over heat until
sugar is completely dissolved. Add enough food coloring to tint to desired
shade. Bring to a boil and then stir in pectin all at once. Bring to a full
rolling boil, stirring. Remove from heat, skim off the foam, and pour into
hot sterilized jelly glasses to within 1/2 inch of top. Cover with 1/8 inch
melted pariffin.
YIELD: 3-8 ounce glasses. VERY GOOD SERVED WITH BAKED HAM OR ROAST BEEF
Posted to CHILE-HEADS DIGEST V3 #363 by SBahrd@a-o.com (Stephen Tanner) on
Jun 22, 1997
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