INGREDIENTS

INSTRUCTIONS

Place cranberries in a food processor and whirl, using an on-and-off
motion, until coarsely ground. Turn into a large bowl. Peel, core and
finely chop pears. They should measure about 2 cups. (Do not chop in food
processor; they will turn to mush.) Add chopped pears to cranberries. Stir
in sugar until well mixed. Let stand for 10 minutes. Then, combine water,
sherry and fruit pectin crystals in a small saucepan. Bring to a boil and
boil for 1 minute, stirring constantly. Stir into fruit mixture. Continue
stirring for 3 minutes. (There will be a few sugar crystals remaining.)
Immediately pour into jars. Cover at once with tight lids. Let stand at
room temperature until set. It may take up to 24 hours. Then, store in the
refrigerator or freezer. Jam will keep well in the refrigerator for up to 3
weeks or in the freezer for several months. Makes 6 1/2 cups.
Source: Chatelaine magazine, December 1993, page 111 Xref: news.demon.co.uk
rec.food.recipes:7366 Newsgroups: rec.food.recipes Path:
news.demon.co.uk!peernews.demon.co.uk!doc.news.pipex.ne !pipex!swrinde news
.uh.edu!uuneo.neosoft.com!bonkers.taronga.com!arielle From:
a4gy@jupiter.sun.csd.unb.ca (N. Webber) Subject: Baker's Holiday Trifle
Approved: zaccari@digex.net Followup-To: rec.food.cooking Reply-To:
a4gy@jupiter.sun.csd.unb.ca (N. Webber) Sender: arielle@bonkers.taronga.com
(Stephanie da Silva) Organization: Taronga Park BBS Message-ID:
<3lk3fk$4l8@sol.sun.csd.unb.ca> Date: Sun, 9 Apr 1995 08:14:47 GMT Lines:
40
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