Cranberry Relish Salad With Oranges, Apples And Sunchokes Recipe
Servings: 6
Ingredients
- 2 c. Cranberries
- 1/2 c. Sugar
- 1/2 x Navel orange, cut into 1" pcs, with rind
- 1 med Sunchoke (Jerusalem artichoke)
- 1 med Granny Smith apple
Directions
- Use a food processor. Add in cranberries, sugar ad orange pcs. Blend till the cranberries and orange pcs are pulverized - but not liquefied.
- Transfer to a medium-sized bowl.
- Trim any unsightly blemishes from the sunchoke. (You do not need to peel it, but you could shave off some of the outr skin with a sharp paring knife.
- This is purely optional.) cut the sunchoke into very thin pcs and mince it fine. Stir into the cranberry mix.
- Core and mince the apple. (Mollie Katzen does not recommend peeeling, as the juxtaposition of green apple skin with cranberry and orange pcs is strikingly beautiful.) Combine with everything else. Cover tightly and chill.
- This keeps well. It can be made a day or possibly two ahead, although Katzen recommends holding off on adding the apple till, at most, a few hrs before serving.
- Notes: Crunchy, juicy, sweet and tart, this condiment is good sufficient to eat by itself. It is also very easy to make ad wonderful to look at. If your guests are late and the cooking is finished, you could have a good time just sitting and staring at the relish.
- Serving Ideas: Serve as part of a Vegetarian Thanksgiving menu.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 6 servings | |
| Calories 100 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 75mg | 2% |
| Total Carbs 25.91g | 7% |
| Dietary Fiber 2.5g | 8% |
| Sugars 21.68g | 14% |
| Protein 0.29g | 0% |
