Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Cranberry-Apple Relish

Share

Lobo
Moderator
Moderator

Posts : 19603
Thanked : 938
Join date : 2013-01-12

Cranberry-Apple Relish

Post by Lobo on Fri 22 Jan 2016, 9:36 pm


Cranberry-Apple Relish

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6 to 6
A bit more rustic than traditional cranberry sauce, this quick Thanksgiving side dish is sweet but retains a nice tartness. It is also quite lovely on buttered toast the morning after Thanksgiving.



  • Printer Friendly Version






  • 123

Ingredients:


  • 1/2 lemon, rind and flesh very finely diced
  • 2 cups (16 fl. oz./500 ml) water
  • 1 apple, peeled, cored, and cut into 1/2-inch (12-mm) dice
  • 3 cups (12 oz./375 g) fresh cranberries
  • 1 cup (8 oz./250 g) sugar
  • 1/2 tsp. ground cinnamon

Directions:

In a saucepan over high heat, combine the lemon, water, apple, cranberries, sugar and cinnamon. Bring to a boil, then reduce the heat to low and partially cover the pan. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes. Let cool to room temperature before serving. The relish can also be stored, covered, in the refrigerator for up to 3 days. Serves 6

Adapted from Sunday Suppers, by Karen Mordechai (Clarkson Potter, 2104).

    Current date/time is Tue 17 Jan 2017, 8:55 am