*  Exported from  MasterCook II  *
 
                          Ginger Cranberry Relish
 
 Recipe By     : BH&G
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Meats                            Preserves
                 Sauces                           Side Dish
                 Fat Free
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  Cup           Sugar
      1/2  Cup           Water
   12      Ounces        Cranberries -- fresh
    2      Tablespoons   Lemon Juice, Bottled
    1 1/2  Teaspoons     Ginger Root -- fresh, grated
 
 In a 3 quart saucepan combine sugar and water.  Bring to boiling, 
 stirring to dissolve sugar.  Add cranberries.  Return to boiling; reduce 
 heat.  Simmer, uncovered, over medium-high heat for 4 - 5 minutes or 
 till the cranberry skins pop, stirring occasionally.
 Remove from heat.  Stir in lemon juice and pickled ginger or gingerroot. 
  Cover and chill till ready to serve (up to 1 week).  Makes 8 - 1/4 cup 
 side servings.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : In place of fresh gingerroot you can use 1 or 2 tbsp. of pickled 
 chopped ginger found in Oriental food specialty shops.
 
 
 ----------
 From: 	Lisa[SMTP:andersonlm@AM.Npt.NUWC.Navy.Mil]
 Sent: 	 April 22, 1996 1:26 PM
 To: 	mc-recipe@mastercook.com
 Subject: 	Recipe Request
 
 Greetings from the finally unfrozen Northeast!
 
 Does anyone have recipes they'd recommend for fruit salsa/chutney? I am
 particluarly interested in recipes using cranberries. I tried cranberry 
 salsa
 at a festival not long ago, and have been yearning for it ever since.
 
 Thanks in advance!
 
 Lisa
 
 andersonlm@am.npt.nuwc.navy.mil