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Cranberry Relish In Orange Cups Recipe
Serves 12
6 Oranges
1 cup Light Brown Sugar, firmly packed
1 cup Orange Juice
1/2 cup Water
2 Tbs. crystallized Ginger, finely chopped
1/2 tsp. ground Ginger
Dash of ground Cloves
4 cups Cranberries
Cut the oranges in half and remove pulp. Cover and store orange shells in the refrigerator; they will keep well for 2 days.
To loosen the pulp from the shell, cut around the inside of each orange half with the knife. Using a small spoon, carefully remove the pulp and discard
(or reserve as recommended), leaving the orange shell intact.
In a large saucepan, stir together the brown sugar, orange juice, water, crystallized ginger, ground ginger, and cloves. Bring the mixture to a boil over
high heat, stirring until the sugar is dissolved. Reduce the heat to medium-high and cook, uncovered, for about 5 minutes, stirring occasionally.
Add the cranberries and return the mixture to a boil over high heat. Reduce heat again to medium-high, and boil for 3 to 5 minutes or until skins pop,
stirring occasionally.
Transfer the relish to a covered container and refrigerate for at least 1 hour before serving. You may store in the refrigerator for up to 1 week. Spoon the
cranberry relish into the orange shells to serve.
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