Ginger Cranberry Relish

* Exported from MasterCook II *

Ginger Cranberry Relish

Recipe By : BH&G
Serving Size : 8 Preparation Time :0:00
Categories : Meats Preserves
Sauces Side Dish
Fat Free

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Cup Sugar
1/2 Cup Water
12 Ounces Cranberries -- fresh
2 Tablespoons Lemon Juice, Bottled
1 1/2 Teaspoons Ginger Root -- fresh, grated

In a 3 quart saucepan combine sugar and water. Bring to boiling,
stirring to dissolve sugar. Add cranberries. Return to boiling; reduce
heat. Simmer, uncovered, over medium-high heat for 4 - 5 minutes or
till the cranberry skins pop, stirring occasionally.
Remove from heat. Stir in lemon juice and pickled ginger or gingerroot.
Cover and chill till ready to serve (up to 1 week). Makes 8 - 1/4 cup
side servings.

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NOTES : In place of fresh gingerroot you can use 1 or 2 tbsp. of pickled
chopped ginger found in Oriental food specialty shops.


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From: Lisa[SMTP:andersonlm@AM.Npt.NUWC.Navy.Mil]
Sent: April 22, 1996 1:26 PM
To: mc-recipe@mastercook.com
Subject: Recipe Request

Greetings from the finally unfrozen Northeast!

Does anyone have recipes they'd recommend for fruit salsa/chutney? I am
particluarly interested in recipes using cranberries. I tried cranberry
salsa
at a festival not long ago, and have been yearning for it ever since.

Thanks in advance!

Lisa

andersonlm@am.npt.nuwc.navy.mil