1 (12 oz.) bag fresh cranberries
1 (15 oz.) box raisins,
(Muscat if possible)*
1 medium thin skin orange, remove seeds, grind skins and all
1 1/2 tsp. ginger
1 1/2 tsp. cloves
1 1/2 tsp. cloves
1 1/2 tsp. cinnamon
1/2 cup cider vinegar
3 1/2 cups granulated sugar
-Put all ingredients in a Dutch oven
-Bring to a boil. Reduce to a simmer.
-Simmer until berries break up, about 30 minutes
DO NOT OVER COOK
Ladle sterilized jars and cap, or put into container to be used immediately for lunch or dinner.
*The recipe calls for Muscat raisins with seeds. Lately, I cannot find Muscat raisins. Today, I use regular raisins dark or golden without seeds. When you are selecting the orange, pick one with a think skin. Have fun and enjoy.
ANDOUILLE SMOKED SAUSAGE DRESSING
Andouille Smoked Sausage Dressing
Use this dressing to stuff fowl, or serve it on the side
4 tablespoons margarine
4 cups chopped onions, in all
2 cups chopped celery, in all
2 cups chopped green bell peppers, in all
1 1/4 pounds andouille smoke sausage (preferred) or any sausage (kielbasa), ground, to yield 3 cups
4 tablespoons unsalted butter
2 tablespoons minced garlic
2 tablespoons Tabasco sauce
2 cups basic Basic Chicken Stock
1 1/2 cups very fine dry bread crumbs (preferably French bread)
Melt the margarine in a large skillet over high heat. Add 2 cups of the onions, 1 cup of the celery and 1 cup of the bell peppers; sauté until onions are dark brown but not burned, about 10 to 12 minutes, stirring occasionally. Add the andouille and cook until meat is browned, about 5 minutes, stirring frequently. Add the remaining 2 cups onions, 1 cup celery and 1 cup bell peppers, the butter, garlic and Tabasco, stirring well. Reduce heat to medium and cook about 3 minutes, stirring occasionally. Stir in the stock and bring to a simmer; continue cooking until the oil rises to the top (until water evaporates), about 10 minutes. Stir in the bread crumbs. Remove from heat. Transfer mixture to an ungreased 8x8 inch baking dish; bake uncovered in a 425 degree oven until browned on top, about 45 minutes, stirring and scraping pan bottom very well every 15 minutes.