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> Ingredients:
>
> ½ cup Apricot Preserves
> ½ cup Cider Vinegar
> ½ cup firmly packed Dark Brown Sugar
> ¾ teaspoon curry powder
> ½ teaspoon ground ginger
> Cheesecloth bag containing 3 inch cinnamon stick and 6 whole cloves
> 1 lime blanched in water for 2 minutes, seeded and chopped
> 1 firm pear, peeled, and diced
> 1 apple, peeled, and diced
> 3 cups cranberries (thawed if frozen) picked over
> ½ cup raisins
> ½ cup chopped walnuts (crushed into small pieces – or you can buy them chopped.)
>
>
> In a large stainless steel or enameled saucepan, combine
> the preserves, the vinegar, the sugar, the curry powder,
> the ginger, the cheesecloth bag, and 1 ½ cups water and
> bring the liquid to a boil, stirring until the sugar is
> dissolved. Add the lie, the pear, and the apple and
> simmer the mixture for 10 minutes. Add the cranberries
> and the raisins and simmer the mixture, stirring
> occasionally, for 20 to 25 minutes, or until thick
> (that really takes much more than 25 minutes – usually
> 45 minutes or a bit more.)
>
> Remove the pan from the heat, stir in the walnuts
> (I crush them to make them small bits. You can put them
> in a bag or towel and use a rolling pin to smash them.)
> Discard the cheesecloth or the cinnamon stick and cloves
> in whatever you put them. Transfer to a a ceramic or
> glass bowl and chill it, covered, overnight to let the
> flavors blend. I also fish out the lime rinds.
 
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