Yield: 1 Servings
|2 cups||Diced, peeled pears|
|1 cup||Orange juice|
|2 tablespoons||Corn starch|
|1 cup||Coarsley chopped walnuts (optional)|
(originally from the Denver Post) In a 3-quart pan, stir together cranberries, pears, sugar, orange juice, cinnamon and ginger. Bring mixture to boil. Reduce hear and simmer, covered, about 10 minutes or until cranberry skins pop.
Stir together corn starch and water until smooth; stir into cranberry mixture. Stirring constantly, bring mixture to boil over moderate heat.
Boil about one minute. Let stand at room temperature until slightly cool.
Refrigerate, covered, until chilled. Just before serving, stir in the walnuts if you're using them.
Makes three to four cups.
Posted to FOODWINE Digest 19 Dec 96 From: Gretl Collins <gretl_collins@...> Date: Fri, 20 Dec 1996 10:18:11 -0400