Seven No-cook Cran Relishes Recipe

Seven No-cook Cran Relishes Recipe

Yield: 1 servings
Recipe by luhu.jp

Ingredients:

Recipe via Meal-Master (tm) v8.02

Directions:

~--Day before: Into 1 1-lb. can whole-cranberry sauce, stir any of
following combinations....then refrigerate. Makes about 2 cups.
Cranberry-Grape: 1 teasp. grated orange rind, 1/2 cup seedless grapes.
Cranberry-Chutney: 1/2 cup seedless raisins; 1/2 cup chopped, cored
unpared apple; 1/2 cup chopped celery; 1 teasp. ground ginger.
Crispy Cranberry: 2 raw carrots, grated; 1/2 cup diced celery; 1/2
teasp. mace or nutmeg; 1 teasp. fresh, frozen, or canned lemon juice.
Cranberry-Pear: 1 or 2 diced, cored pears- 1/2 unpeeled lemon, put
through food chopper; 1 teasp. ground ginger.
Pungent Cranberry: 2 tablesp. each grated orange rind coarsely chopped
walnuts, and pickle relish.
Cran-Apple-Lemon: 1 cored large apple and 1/4 lemon, put through food
chopper.
Cranberry Butter: 1/2 cup applesauce, 1/2 teasp. cinnamon. Extra nice
if jellied cranberry sauce is used.

Title: Preserved Kumquats
Categories: Moms, Fruit, Can/preserv
Yield: 1 servings

1 1/2 c Granulated 1 1/2 c Water
Sugar 1 qt Kumquats

Week or so ahead: Boil sugar and water together 5 min.; cool.
Meanwhile, wash kumquats; cut small cross in blossom (smooth) end of
each. Place in cooled syrup. Cover; bring to boil; simmer 1 hr., or
until clear. Do not remove cover at end of cooking time or fruit will
shrink. Remove covered saucepan from heat; cool (with cover on) to
room temperature. Pack in hot sterilized jars; cover with syrup;
seal. Or refrigerate. Nice as a relish for poultry or meat. Or serve
as dessert, with cheese and crackers or cookies. Or serve on vanilla
ice cream.


Source from luhu.jp