Recipes Included On This Page Apple Salsa Arielle Cordial of Sweet Cherries Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Apple Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium red apples 2 tablespoons lime juice 1/2 cup chopped orange segments 1/2 cup finely chopped onion 1/2 cup finely chopped green pepper 1 jalapeno -- finely chopped 1 garlic clove -- minced 2 tablespoons chopped fresh cilantro 1 tablespoon cider vinegar 1/2 teaspoon ground cumin 1 teaspoon vegetable oil Core and dice apples into 1/4-inch dice. Toss with lime juice. Stir in remaining ingredients. Chill well before serving. Great with poultry or pork. Contributed to the FareShare Gazette by Genevieve; 30 September 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Arielle Cordial of Sweet Cherries Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds firm-ripe medium sized cherries -- dark or light 2 cups sugar -- (2 to 4 cups) depending on sweetness desired 1 quart good quality brandy Rinse and drain the cherries and roll them on a towel to remove as much moisture as possible. Remove the stems. Divide the cherries between two sterilized dry quart jars (or use a half gallon glass storage jar with a gasket and a clamped lid, if you prefer). Divide the sugar between the two jars, using 2 cups if you are unsure how sweet you want the cordial to be (more can be added later). Add the brandy, which should cover the cherries and sugar generously. Cover the jars airtight and set them in a cool, preferably dark spot where you will remember to check them regularly. Shake the jars every few days or at least once a week; the sugar will gradually dissolve as the cherry juices join the brandy in the syrup. When all the sugar has dissolved, taste the syrup and decide whether you want to add more sugar; if you do, this is the moment. If the sugar is added, continue to shake the jars occasionally until it has all dissolved. Leave the cherries in the brandy for a minimum of 3 months; 5 or 6 months is not too long. Strain the cordial from the cherries and funnel it into clean, dry bottles. Cap or cork them (use new corks only) and store them out of the light. If you want to recycle the cherries, add to them half as much sugar and brandy as you used the first time and proceed as before. You may want to leave the cherries in this batch until time to pour the cordial in order to extract all possible flavor. Source : Arielle's Recipe Archives Contributed to the FareShare Gazette by Fatima; 25 September 2002. - - - - - - - - - - - - - - - - - - -

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