Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Sugar |
| ¾ cup | Water |
| 3 \N | Whole cloves |
| 3 \N | Whole allspice |
| 2 \N | Cinnamon sticks; (3\" each) |
| 12 ounces | Fresh cranberries |
| \N \N | Grated zest of 1 orange |
Bring sugar, water, cloves, allspice and cinnamon sticks to boil in 4-quart saucepan. Cook, stirring, until syrup is clear, about 3 minutes. Add cranberries and cook just until they begin to pop, about 5 minutes. Remove from heat, add grated orange zest and cool. Refrigerate at least 3 days before using. Recipe from the mother of Russ Parsons, Times Staff Writer.
Formatted by Lynn Thomas dcqp82a@.... Source: Los Angeles Times 11-23-97. Makes 2-½ cups relish. Each ¼-cup serving: 132 calories; 1 mg sodium; 0 cholesterol; 0 fat; 35 grams carbohydrates; 0 protein; 0.41 gram fiber. Lynn's notes: Made this 11-25-97; very easy recipe and tastes wonderful! Be sure to make in advance for the flavors to blend together.
Recipe by: Los Angeles Times 11-23-97 Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on Nov 25, 1997