Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 | Oranges |
| 8 cups | Fresh cranberries |
| 1⅓ cup | Sugar |
| 1/4 cup chopped | |
| Crystallized ginger | |
| 1/2 cup chopped pecans, | |
| Optional |
Squeeze juice from oranges; refrigerate in covered container for other use.
Remove pulp from orange peels; discard.
Cut peels in quarters; finely grind in food processor (or blender).
Add half the cranberries and continue processing until ground. Repeat with remaining cranberries.
In 3 quart bowl mix cranberries, sugar and ginger. Stir in pecans.
Refrigerate.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@...> on Sep 15, 1998