Recipe - Gingered Fig Confections

2 Oranges
3 lg Tart apples or Anjou pears;
quartered and cored
12 ounce Whole cranberries
1/3 cup Sugar
1 tablespoon Finely chopped fresh ginger

Here's one I don't know the name of where it came from, but here's the
URL http://bpe.com/food/recipes/ferrary/index.html

LowFat, HighFlavor Dining (This must be a winter menu.) An AllAmerican
Lowfat Feast by Lou Seibert Pappas

With a vegetable peeler, peel the zest from the oranges; set aside. Peel
off and discard the white pith and cut the oranges into eighths. Place half
of the oranges, orange zest, apples or pears, cranberries and sugar in a
food processor fitted with the steel blade. Process until finely chopped.
Turn out into a container. Put the remaining ingredients in the food
processor and process until finely chopped. Add to the cranberry mixture
and mix to combine. Cover and refrigerate several hours before serving.
Keeps refrigerated 2 to 3 days.

Makes about 1 Three fourths quarts.

Posted to recipeludigest by SuzyWert@aol.com on Feb 19, 1998