How to make it

  • Heat canola oil in a large pot over medium-high heat.
  • Add shallots and cabbage, cook until very tender and fragrant, about 8-10 minutes.
  • Stir in pears, apples, raisins, currants, dried cranberries, cranberry juice, orange juice and lemon juice. Bring to a boil, stirring.
  • Reduce heat to a simmer, add rum, brown sugar, molasses, orange and lemon zests, ginger, walnuts, pine nuts, pecans and ground almonds. Cover and cook 20 minutes over low heat, stirring occasionally.
  • Stir in cinnamon and cloves, cook (uncovered) 10 minutes longer.
  • *You can can this for shelf storage or freeze for later use if desired*

Reviews & Comments 3

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  • froggythefrog 14 years ago
    Bookmarking this baby!
    Was this review helpful? Yes Flag
    " It was excellent "
    sitbynellie ate it and said...
    Brilliant.
    Susan
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  • jo_jo_ba 14 years ago
    Amount Per Serving
    Calories: 534.0
    Total Fat: 19.6 g
    Cholesterol: 0.0 mg
    Sodium: 21.4 mg
    Total Carbs: 85.3 g
    Dietary Fiber: 7.2 g
    Protein: 5.5 g
    Was this review helpful? Yes Flag

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