Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 Warm Cranberry & Apple Salsa 500 g (17 2/3 oz) granny smith apples, peeled, cored, chopped 170 g (6 oz) dried sweetened cranberries 2 eschalots -OR- pickling onions, thinly sliced 2 teaspoons finely grated fresh ginger 2/3 cup caster (superfine) sugar 1/3 cup cider vinegar 1. Combine ingredients with 1/2 cup water in a large saucepan. Place over low heat. Cook and stir for for 5 minutes or until sugar has dissolved. 2. Bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. 3. Uncover and simmer, stirring occasionally, for 10 minutes or until apple is tender and liquid evaporates. Serve. TIP: Spoon hot sauce into sterilised jars, then seal. Store in a cool, dark place for up to 6 months. Once opened refrigerate. Serves 8 (2 cups). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 I bet this would be good over tofu steaks or tofurky! mmmm.... Thanks! On Wed, Dec 30, 2009 at 3:46 AM, bearhouse52000 <bearhouse5wrote: > > > Warm Cranberry & Apple Salsa > > 500 g (17 2/3 oz) granny smith apples, peeled, cored, chopped > 170 g (6 oz) dried sweetened cranberries > 2 eschalots -OR- pickling onions, thinly sliced > 2 teaspoons finely grated fresh ginger > 2/3 cup caster (superfine) sugar > 1/3 cup cider vinegar > > 1. Combine ingredients with 1/2 cup water in a large saucepan. Place over > low heat. Cook and stir for for 5 minutes or until sugar has dissolved. > > 2. Bring to the boil. Reduce heat to low and simmer, covered, for 15 > minutes. > > 3. Uncover and simmer, stirring occasionally, for 10 minutes or until apple > is tender and liquid evaporates. Serve. > > TIP: Spoon hot sauce into sterilised jars, then seal. Store in a cool, dark > place for up to 6 months. Once opened refrigerate. > > Serves 8 (2 cups). > > > Quote Link to comment Share on other sites More sharing options...
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