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Full Online Book HomeLearning KitchenSauces - Fruit - Cranberry And Apple Relish
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Sauces - Fruit -  Cranberry And Apple Relish Post by :writer1974 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3415

Click below to download : Sauces - Fruit - Cranberry And Apple Relish (Format : PDF)

Sauces - Fruit - Cranberry And Apple Relish

1 (12 oz) package fresh cranberries
2 medium, Granny Smith or Pippin apples, peeled. quartered and cored
3/4 C sugar
1/2 C orange marmalade
2 tsp. lemon juice
2 tsp. Grand Marnier
1 1/2 C chopped walnuts
1/8 tsp. ground cinnamon

Chop the cranberries fine in a food processor. Remove to a large bowl. Chop the apples in the
food processor; add the apples to the cranberries. Stir in all else. Cover tightly and refrigerate
overnight before serving. This relish can be refrigerated up to 2 months.
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Sauces - Fruit -  Cumberland Sauce Sauces - Fruit - Cumberland Sauce

Sauces - Fruit -  Cumberland Sauce
1 orange peel--1-inch square 3/4 cup orange juice 1/2 cup currant jelly 2 Tbs Claret Wine 1/4 ts. ground ginger 4 ts. cornstarch 1 Tbs lemon juice Put all of the ingredients in a blender container and blend until all ingredients are combined and the orange peel is finely chopped. Pour into a saucepan and cook, stirring constantly, until the mixture is thickened and bubbly. Cook 1 to 2 minutes longer. Serve the sauce, hot or cold with meat or poultry. Makes 1 1/2 cups

Sauces - Fruit -  Cranberry Sauce With Raspberry Vinegar Sauces - Fruit - Cranberry Sauce With Raspberry Vinegar

Sauces - Fruit -  Cranberry Sauce With Raspberry Vinegar
From Bon Appetit, November 1994 1-1/4 cup sugar 1/4 cup raspberry vinegar 1/4 cup water 1 12-ounce package fresh cranberries (about 3 cups) 1 cinnamon stick 1 tablespoon thin orange peel strips (orange part only) Combine first 3 ingredients in heavy medium saucepan over medium-high heat. Bring to boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, cover partially, and simmer until berries burst, about 10 minutes. Remove from heat. Cool completely. (Sauce will thicken as it cools.) Discard cinnamon stick. Can be made up to 1 week ahead. Cover and chill.