Yield: 12 Servings
|8 cups||Fresh cranberries|
|1/4 cup chopped|
|1/2 cup chopped pecans,|
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.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@...> on Sep 15, 1998