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: Combine vinegar, 1 cup cranberries, and cinnamon in saucepan; bring to a boil
1: Remove from heat
2: Let stand for 2 minutes, stir in honey
3: Using a citrus zesteror a knife, cut strips of rind from an orange
4: Place remaining cranberries and orange rind on skewers and divide evenly between bottles or jars
5: Strain vinegar mixture, discarding cranberries
6: Pour liquid over skewers in bottles
7: Store at room temperature for 2 weeks before using to let flavor develop
8: Remove skewers from vinegar when used, as cranberries will spoil as vinegar level drops from use
9: Yields 4 1/2 cups
10: Recipe from Ellen McIntyre, Bitler, PA Posted to recipelu-digest Volume 01 Number 198 by "Sandy West" <rwwest@execnet
11: net> on Nov 5, 1997