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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