[Magdalen] Cranberry Time.

[Ann Markle]

Oops, sorry, Marion.  Of course the cranberries are coarsely processed in
the food processor.  Very sour, but with the sweeteners (pineapple,
splenda, and sugarfree Jello), they're lovely -- add to the crunch of it.
The nuts and celery can also be processed, but I prefer to chop them by
hand.  Jay, I thought about just putting through a whole orange (along with
the cup of hot orange juice to dissolve the Jello, but I lost my nerve,
since the recipe calls only for the grated peel of one orange.  Next time
(Christmas, I'm sure) I'll put in the orange.

Ann

The Rev. Ann Markle
Buffalo, NY
ann.markle at aya.yale.edu
blog:  www.onewildandpreciouslife.typepad.com

On Mon, Nov 30, 2015 at 4:30 PM, Marion Thompson <marionwhitevale at gmail.com>
wrote:

> It wasn't the flavours, but the nature of the uncooked berry itself.  Ann
> didn't mention grinding them or otherwise breaking them down.  I have
> always cooked them, whether classically  with sugar or with more goodies as
> a longlived chutney, hence my question.
>