Yield: 12 servings
Measure | Ingredient |
---|---|
2 pounds | Fresh or frozen cranberries, picked over |
2 cups | Sugar |
2 cups | Water |
2 eaches | Navel oranges |
2 cups | Peeled, cored and chopped fresh pineapple, or canned |
2 mediums | Apples, peeled, cored and chopped |
1 each | Pear, peeled, cored and chopped |
1 cup | Chopped dates |
1 cup | Golden raisins |
½ cup | Maple syrup |
¼ cup | Southern Comfort |
3 tablespoons | Cider vinegar |
Mix cranberries, sugar and water in a large nonaluminum pot and bring to a boil. Simmer until thick, stirring about 20 minutes. Meanwhile, remove zest from oranges with a vegetable peeler and mince. Remove and discard pith from oranges and chop fruit. Place chopped oranges and zest in a large bowl, add remaining ingredients and toss well.
Add to cranberries and simmer for 15 minutes, or until fruit is softened. Makes 12 cups. This can be kept for a month, tightly covered, in the refrigerator From: Sweet Maple by James M. Lawrence and Rux Martin Asbury Park Press, 11/2/94 Shared By: Pat Stockett Submitted By PAT STOCKETT On 11-03-94