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ORANGE-CRANBERRY TOPPING
Makes 1 cup
This
topping is excellent on hot biscuits or fresh bread. Refrigerated, it will keep
for about one week.
2 medium pears or apples, peeled, cored, and sliced
1 1/2 cups fresh cranberries
1/2 cup orange juice
1 teaspoon orange
zest
1/2 cup water
3/4 to 1 cup organic or raw sugar
1 to 2
tablespoons Brandy (optional)
In a medium saucepan combine pears or
apples, cranberries, orange juice, zest, and water. Bring to a boil and simmer
for about 5 minutes or until fruit is tender.
Purée in a blender
until smooth. Return to pan and add sugar and brandy, if desired.
Cook on
medium-low, stirring frequently, until very thick.
Once the "topping"
begins to thicken, stir constantly so mixture doesn't burn. Cool before
serving.
