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Page 12 · column 4 of 6 · from the scan, no model involved
ry sauce goes with turkey or pork and keeps for several months in a refrigerated, covered jar. Place cranberries in large, roomy saucepan. Pulverize orange and lemon zest with one cup sugar in blender. Stir in orange juice and juice of one lemon, and one cup sugar and ginger. Bring to bubbling boil for two minutes or three, just until the berries burst. Set aside and after 30 minutes taste and stir in more sugar if needed, but it should be somewhat tart to go with meat. It will jell when cold. Makes about 1 1/2 quarts relish. Susan Longyear Washington Cranberry Pecan Salad 1 (3 ounce) package strawberry jello 1 1/2 cups boiling water 1 small can crushed pineapple 1 orange pulp 1/2 cup chopped pecans 1/2 cup chopped celery
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