| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruits, La_times, Sauces | 10 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 3/4 | c | Water |
| 3 | Whole cloves | |
| 3 | Whole allspice | |
| 2 | Cinnamon sticks; (3" each) | |
| 12 | oz | Fresh cranberries |
| Grated zest of 1 orange |
INSTRUCTIONS
Bring sugar, water, cloves, allspice and cinnamon sticks to boil in 4-quart saucepan. Cook, stirring, until syrup is clear, about 3 minutes. Add cranberries and cook just until they begin to pop, about 5 minutes. Remove from heat, add grated orange zest and cool. Refrigerate at least 3 days before using. Recipe from the mother of Russ Parsons, Times Staff Writer. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Los Angeles Times 11-23-97. Makes 2-1/2 cups relish. Each 1/4-cup serving: 132 calories; 1 mg sodium; 0 cholesterol; 0 fat; 35 grams carbohydrates; 0 protein; 0.41 gram fiber. Lynn's notes: Made this 11-25-97; very easy recipe and tastes wonderful! Be sure to make in advance for the flavors to blend together. Recipe by: Los Angeles Times 11-23-97 Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Nov 25, 1997
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