Fresh Cranberry Relish with Apple and Orange
Sep 18, 2002
Known as zaletti, these classic Italian cookies boast dried cherries and cranberries are equal parts crispy and crunchy.
These birds are not as exotic as ravens, but they're elegant enough for this feast.
I love to serve this dish when friends come over for a girls night out, movie night etc. Also, I am asked to bring this dish to every party I go to, everyone just loves it. I have a beautiful pottery dish that works well with this dish, and an other pottery dish that I use for the bread. It is perfect for fall and winter. I use maple syrup instead of brown sugar if it is on hand.
A lemony glaze adds glisten to golden cookies, which have a surprisingly pleasing crunch of cornmeal.
Alex C. in David H. Church Public School likes cheese biscuits. The recipe was submitted to the Orillia & Area Nutrition Network. Here's how he can make them from scratch. If he wants to make raisin or dried cranberry biscuits, he can omit the cheese and replace it with raisins or dried cranberries.
For a nonalcoholic version, substitute white cranberry juice for the wine and reduce sugar to 2 tbsp (25 mL).
This recipe makes about 1-1/2 cups (375 mL) chutney, enough for 72 pieces. Refrigerate any leftover chutney for up to 2 weeks; use on canapés or cheese plates, or as an accompaniment to curries and meat pies.
Write the cider recipe on a card, saying that the mix works equally well with cranberry juice or red wine.
Cherries and almonds are a natural pairing, but you can also try dried cranberries, blueberries or chopped dried apricots.
