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