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Category: - Author:- Contributor:

Cranberry Relish

Ingredient:

CarbsPerServing:74g total
Effort:Easy
Ingredients:
1 cup dark rum 1 teaspoon lemon rind – grated
¾ cup artificial sweetener ¾ to 1 cup1/2 cup walnuts – chopped,pecans or almonds
4 ups cranberries – raw fresh or frozen

Direction:

How to Prepare:
Put Splenda and rum in saucepan, heat to boiling. Add cranberries & lemon
zest, bring back to boil & immediately lower heat so the mixture is on a low,
rolling boil, just above a simmer. Cover and cook for 10 minutes, stirring
occasionally. Add chopped nuts, mixing in thoroughly Let cook 1-2 min, then
remove from heat, cover and let cool completely. The rum & lemon zest add
tremendous richness complexity to the sauce. But, if you want to forego the
rum, just substitute an equal amount of water.

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Pick of the Week

Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:

Ingredient:

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.