Subject: Candied Cranberries
From: Unicorn (Unicorn@Indenial.com)
Date: Mon Nov 15 1999 - 02:19:24 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a food funny from reader Jeanette, a frequent and much
appreciated contributor.
At a dinner party, one of the guests, an obnoxiously loud young
man, tried to make clever remarks about everyone and everything.
He was served a piece of meat, he picked it up with his fork,
held it up and smirked: "Is this pig?"
Another guest, sitting opposite, asked quietly: "Which end of the
fork are you referring to?"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
These little morsels will keep for up to three months if stored in a
covered container. Use them to garnish your holiday table, or just
for nibbling on. The procedure takes some time, but is not
complicated.
Candied Cranberries
3 cups (750 ml) sugar
1+1/2 cups (375 ml) water
1 cinnamon stick, broken into 1 inch (2 cm) pieces
4 cups (1 L) cranberries
The zest of 1 orange, cut in large pieces
Combine the sugar, water, and cinnamon stick in a saucepan and bring
to a boil. Place the cranberries and orange zest in a heat-resistant
bowl and pour the boiling syrup over them. Place the bowl in a
steamer and steam for 45 minutes. Remove the bowl from the steamer
and cool without stirring. Leave the bowl at room temperature for 3
to 4 days, stirring once or twice per day. When the syrup has
thickened to a jelly-like consistency, remove the cranberries and
discard the syrup along with the cinnamon stick and orange zest.
Place the cranberries on a baking sheet and allow to dry at room
temperature for an additional 3 to 4 days, turning them occasionally
to allow uniform drying. Makes 1 quart (1 L).
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