One cup packed brown sugar
one cup orange juice
2 cups fresh or frozen cranberries
2 teaspoons grated grated orange peel
Heat brown sugar and orange juice to boiling over medium heat, stirring fregquently. Boil about five minutes.
Stir in cranberries. Heat to boiling. Boil about five minutes, stirring frequently, until cranberries are popped and mixture has thickened. Stir in orange peel.
Cover; refrigerate about three hours or until chilled.
Six servings ... 1/4 cup per serving
1 to 2 stucks butter
4 to 6 large sticks of celery, chopped
one large red onion, chopped
1/2 cup fresh parsley, chopped
two 8 oz can water chestnuts, chopped
4 green apples, chopped in cubes
lots of pepper,
lots of garlic,
salt to taste,
lots of Italian seasoning
one loaf of your favorite bread
In the skillet pan, melt the butter. Add celery, onion, parsley, and seasonings...saute. When onions are clear add water chestnuts and apples. Simmer on low heat. Then pour over the bread crumbs and stir until well mixed together. You can add some water or chicken broth to it.
You all have a Great Thanksgiving Day, Deafread bloggers, vloggers, and readers!