1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: I haven't tried this yet, but it is from Dewitt's "Hot & Spicy & Meatless", one of my favorite cookbooks (by the way, there is now a "Hot & Spicy & Meatless 2" now
1: They suggest using a meat grinder
2: "If you use a blender or a food processor, use the coursest setting
3: " Grind the cranberries coarsely, then grind the orange sections into them
4: Add 1/4 cup of the sugar to the mixture and stir
5: Grind the habanero and add it to the mixture, stirring well
6: Place the mixture in the refrigerator and let it chill for a few hours
7: Then taste the mixture; if it is too sweet, add some lemon or lime juice to cut the sugar
8: If the mixture is too tart for you, add more of the sugar
9: Then refrigerate until needed
10: Posted to CHILE-HEADS DIGEST V3 #264 by "Curt Snyder, Hot's Desire" <hotsdesr@deltanet
11: com> on Mar 13, 1997