girl - watching all the ladies in my family in the kitchen. We would
all be at grandma's house cutting up veggies and fruit from
grandma's garden and canning. I learned the whole process of
canning when I was younger. what made is so memorable for me
is the fact that I was with all the women I loved, in the kitchen,
working together. So much fun and love all in one room. It made
it even better because it was at grandma's house. =)
1 (12 oz) bag Fresh cranberries
1 C. Splenda
1 C. Water
3 tbsp Orange juice concentrate
1 md Apple, peeled, cored and diced
1/3 C. Golden raisins
Place cranberries, Splenda, water and orange juice concentrate in a
medium saucepan. Bring to a boil and boil 3-4 minutes or until
cranberries start to thicken and water has reduced by about half.
Remove from pan and place in md bowl. Cover and refrigerate 2-3
hours or overnight.
Add diced apple and half of the raisins to cranberries. Stir well.
Refrigerate until ready to serve. Just before serving, sprinkle
remaining raisins over cranberries as a garnish. Serve chilled
as an accompaniment to roast meat or poultry.
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