Fresh Cranberry Relish
Homey: Pair with sour cream.
Haute: Pair with Crème Fraîche or Duck Confit. (See below)
Adding orange and apple to the cranberries mellows their tartness.
Servings: 1-1/4 cups (300 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 14 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 4 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| vit C | 5% |
-
Half small apple, peeled and cored
Half small navel orange (unpeeled)
1 cup (250 mL) fresh or frozen cranberries
3 tbsp (50 mL) liquid honey
Preparation:
Cut apple and orange into wedges. In food processor, finely chop together apple, orange and cranberries; pulse in honey. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Additional Information
- Duck Confit
Packages of duck confit are available in fine food stores. Two legs (10 oz/280 g pkg) provide 6 oz (175 g) meat, enough for a batch of latkes. Heat in small pan in 400°F (200°C) oven, turning once, until hot, about 10 minutes. Remove skin and tear meat from bone into bite-size pieces. Top each latke with 1 tbsp (15 mL) Fresh Cranberry Relish, small pieces of duck confit and parsley leaf.
Source
Canadian Living Magazine: December 2006
 |
For more ideas on cooking with Real Cream, click here |
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »