1 1/2 cup cranberries
1 small unpeeled orange, seeded,chop
1 medium unpeeled apple, cored, chopd
1/3 cup water
1/4 cup granulated sugar
1/4 tsp ground ginger
1/4 tsp ground nutmeg
Directions
Serve in sandwiches or with roast chicken, ham, turkey.
In food processor or blender container, process cranberries, orange
and apple until finely chopped. Place in shallow microwavable
casserole. Stir in water, sugar, ginger and nutmeg.
Microwave on High for 3 to 4 min; stir. Microwave on medium 50%
power for 2-3 min. Cool slightly. Cover and refrigerate up to 2
weeks. Makes 2 1/4 cups. Preparation 10 min
1/4 cup serving, 45 calories 12 g carbohydrate, 0 g protein, 0 g fat,
2 g fibre 1 Fruits & vegetables choice
1 tb serving, 11 cal 3 g carbohydrate, 1 g fibre 1 ++ extra
Source: Choice Menus, Marjorie H. Hollands & Margaret Howard 1993
Canadian Diabetes Assoc. ISBN 0-7715-9167-5
Shared but not tested by Elizabeth Rodier Oct 93
Servings: 9 servings
Microwave Cranberry Orange Relish Recipe brought to you by Recipe Ideas
Categories: Cranberry; Fruit; Microwave
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into history, in truth as far as the early Egyptians, and maybe further still. Interesting though that is, mostly, these old records were just very basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to food historians are a few clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius compiled a few documents which described recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were separated into starters, main meal and afters, something we still use today. Aspicius also describes how the chefs of Roman times used a good variety of herbs and spices, including a few that will be familiar to modern chefs such as basil, fennel and parsley. Continuing our culinary historical journey, there were two interesting cookery books dating from the 14th Century - a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the spicy food that is familiar to us all today, but instead recipes for the types of meals eaten by the nobility of those days. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, including coriander, parsley, and basil. These new foods and tastes was responsible for an explosion in manuscripts on cookery, most of which are now in private collections. When we get to the twentieth century, cookery publications are increasing in popularity due to better eduction, people having more spare time and having more money to spend. The TV revolution brings us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Microwave Cranberry Orange Relish recipe.
