Yield: 16 servings
|2 tablespoons||+ 1/4 cup water|
|2 teaspoons||Ginger; grated|
|1||Vanilla bean; split length-|
|. wise *or* 1 tsp vanilla|
|1 pounds||Cranberries; picked over|
Chop orange, with skin, into ¼-in. pieces. Set aside.
Combine sugar and 2 tbsp. of the water in a large, heavy saucepan.
Cook over medium heat, stirring. until the mixture comes to a boil.
Continue cooking, without stirring, just until mixture turns golden brown.
Stir in orange pieces, ginger, cinnamon stick and vanilla bean, if using. Cook, stirring, for 2 minutes. Stir in cranberries, raisins and remaining ¼ cup water. Cook over medium heat, stirring, for 5 to 8 minutes, or until half of the cranberries pop open.
Remove the pan from heat, stir in vanilla extract at this point, if using, and set aside to cool. Remove cinnamon stick and vanilla bean.
Refrigerated in tightly closed jars, this relish keeps for 3 months.
Makes 16 servings.
* Approximate nutritional analysis: 82 calories per ¼-cup serving; 21g carbohydrate; 1g fiber; 1mg sodium.
** American Health -- November 1995 ** Thanks is given to the passenger that left the magazine on the airplane.
Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-12-95