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
It is possible to read the history of `recipes` way back into distant history, at least as far back into history as pharonic Egypt, and maybe even further. However, these, early cook books were just primitive hieroglyphic instructions for food preparation.
In fact, the oldest recipe discovered, according to experts are some clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a number of documents describing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Roman cooks used a wide range of herbs and spices, including a few that will be familiar to modern cooks like bay, rue and asafoetida. Later, there were some recipe books which were published in the 1300s - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the spicy food that is served today, but rather recipes for the types of food eaten by the rich people of those days. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from the holy land, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices created a surge in cookery books, some of which are now in private collections. For the decades that followed, the upper-class families of the West competed with each other to offer the most extravagent meals, and consequentially chefs and their recipes became highly prized. Notwithstanding that, it was during the 1800s the formal cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookery publications were in great demand, mostly as a result of better eduction, leisure time and disposable income. The arrival of television brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to access thousands of recipes just like those on our web site. |
We hope you enjoy this Microwave Cranberry Orange Relish recipe.
