Members Kathy Cox and Julia Harding co-chair our Hospitality Committee.
Promoting the Interest, Education, Culture & Artistic use of ORCHIDS
TAMPA BAY ORCHID SOCIETY
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We have created a special page on this site for our member volunteers to sign up for Tampa Bay Orchid Society events and activities.
http://tampabayorchidsociety.shutterfly.com/volunteer
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Social networking begins at 6 p.m.
Meeting starts at 6:30 p.m.
Bring a dish to share! |
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[Here’s the recipe that several members were asking about at the Christmas Party. I hope you all enjoy it. It takes a little extra time to make but it is worth the effort.]
INGREDIENTS
1 cup raisins
1 1/2 cups boiling water
2 cups sugar
2 tablespoons white wine vinegar
2 tablespoons julienne of peeled ginger
2 tablespoons orange peel julienne
1 cup fresh orange juice
6 cups fresh cranberries
2 small tart green apples, peeled, cored and finely chopped
1 cup toasted, slivered almonds (about 5 ounces)
METHOD
Place raisins in small metal bowl. Pour boiling water over. Let stand 15 minutes. Drain and set aside.
Bring sugar and vinegar to boil in heavy medium saucepan over medium-low heat, stirring to dissolve sugar. Increase heat and boil until syrup turns light golden brown, stirring constantly, about 10 minutes. Remove from heat. Stir in ginger and orange peel. Add orange juice and bring to boil, stirring constantly. Add cranberries and cook just until they begin to pop, about 5 minutes. Add raisins to cranberries. Mix in apples and almonds. Cool.
(Can be prepared 2 days ahead. Cover with plastic wrap and refrigerate. Best served the day prepared before the flavors have melded, though it is also perfectly fine once they have.)
Note: I add 2 Tbs. Sure Gel (powdered pectin) to recipe when orange juice is added and brought to a boil. You may want to experiment with this to adjust the thickness of the liquid in the finished recipe.
-submitted by Paul Mitchell