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Wednesday, November 21, 2012
Crasins Cranberry Relish
4 cups dried craisins
1 medium orange
1/2 cup molasses
1 cup orange juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup chopped walnuts
1/4 cup corn starch
3/4 cup water
In a medium sauce pan, add the crasins, molasses, orange juice, cinnamon, ginger and walnuts and cook over a low boil until the crasins plump up.
Using a zester or grater, remove all the zest from the orange, being careful to not get any of the pith. Peel the orange and remove all the pith and stem from each of the wedges. Dice the orange wedges and add it and the juice to the saucepan.
Mix the corn starch and water in a cup until well blended and slowly add it to the cranberry mixture while it is at a low simmer. Continue to simmer until the cranberry relish is thick and of the right consistency.
You will never go back to canned cranberries again.
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