Name: Jelled Orange Cranberry Sauce
Ingredients: 1 1/4 c (250 g) sugar; 1 c (225 ml) water; 1 pk (12 oz cranberries); 2 tb Frozen orange juice concentrate; thawed; 2 tb Grand Marnier or other orange-flavored liqueur or good quality brandy; (or else use 4 T orange juice concentrate and orange extract/zest)

The foreknowledge spoken of (in Romans 8:29) is foreknowledge of persons, not events. The statement reads, “whom He foreknew…” You see this as well in Romans 11:2, speaking of His endearment to Israel: “God did not reject His people whom He foreknew.” Therefore we can deduce that foreknowledge as related to salvation is not just seeing a person's conversion experience prior to election and therefore electing on the basis of the individual’s choice. It is a foreloving of persons.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	Servings

INGREDIENTS

1 1/4	c	(250 g) sugar
1	c	(225 ml) water
1	pk	(12 oz cranberries)
2	tb	Frozen orange juice concentrate; thawed
2	tb	Grand Marnier or other orange-flavored liqueur or good quality brandy; (or else use 4 T orange juice concentrate and orange extract/zest)

INSTRUCTIONS

1. Oven method. Preheat oven to 325 degrees. Place ccranberies in 8/8/2
inch glass dish. Sprinkle sugar then orange concentrate over. Cover tightly
with foil. Bake until juices form and cranberries are very soft, about 1
hour. Uncover. Mix in liqueur. Cover and refrigerate until very cold, about
4 hours. Can be prepared three days in advance. Keep chilled. (Adapted from
Bon Apetit magazine, March, 1995.)
2. Top of stove method. In a saucepan mix sugar and water. Stir to dissolve
sugar. Bring to a boil. Add cranberries and orange juice concentrate;
return to a boil. Reduce heat and simmer gently for 10 minutes, stirring
occasionally. Remove from heat. Add liqueur. Cool completely at room
temperature and refrigerate. Makes about 2-1/4 cups.
Posted to JEWISH-FOOD digest by "Gloria Whitman" <glo@netkonnect.net> on
Nov 23, 1998, converted by MM_Buster v2.0l.

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