Eddy's Recipes - The Gantseh Megillah

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Cranberry Chutney

11/1/2002

Issue:
3.11

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu

Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me

Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

A Touch of India for Your Feast
Ingredients
1 (12 ounce) bag Cranberries, fresh or frozen
1 cup Sugar
1 medium Onion, diced
1 cup diced Celery
1/2 cup dried Currants
2 tablespoons finely grated fresh Ginger root
1 tablespoon Vegetable Oil
1 cup Water or Orange Juice
Method
Put the Oil in a large saucepan, and then add the Ginger, Celery, and Onion.
Cook and stir over medium heat until the vegetables are soft, but not browned.
Add the remaining ingredients.
Bring to a boil over medium heat, while stirring constantly.
Boil for 2 or 3 minutes, until the skins on most of the berries have popped.
Remove from heat, and chill before serving.
Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
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