Yield: 30 - 2 oz sev
Measure | Ingredient |
---|---|
4 cups | Cranberries; fresh/frozen |
1 cup | Water; |
4 larges | Apples; (2 lbs.) cored and coarsely chopped |
1 cup | Molasses; dark or light |
¼ cup | Cider vinegar; |
1 teaspoon | Allspice; |
1 teaspoon | Cinnamon; |
¼ teaspoon | Nutmeg; |
2½ cup | Packed brown sugar; |
¾ cup | Mixed candied-fruit; finely chopped |
In a six-quart pan bring water and cranberries to a boil over high heat. Cover and cook for 5 minutes or until cranberries pop open.
Stir in remaining ingredients. Bring to a boil, then reduce heat and simmer uncovered for about one hour, stirring occasionally. The mixture should be as thick a jam. Cover and store in refrigerator for up to a month. Freeze for longer storage. Make 2-½ quarts or 30 2-oz servings. Can be used as an alternative to traditional mincemeat recipes, as a side dish or relish or relish or eaten as is.
By Marie Kanooth, Vancouver, Wash. Source: Friendly Exchange; Farmers Insurance Group Magazine, Winter 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 11-01-94