| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Caribbean | Fruit, Restaurants, Side dishes | 16 | servings |
INGREDIENTS
| 2 | c | Cranberries |
| 1 | Orange | |
| 2 | Shots Kirsch (Cherry Brandy) | |
| 1 | c | Sugar |
| 1 | Lemon | |
| 1 | Apple with lid cut off; cored | |
| 3 | tb | Cranberry Relish |
| 1 | tb | Sugar |
INSTRUCTIONS
CRANBERRY RELISH ONE BAKED APPLE This winter dish compliments game and fowl. Chef Tell served these with Christmas goose. The baking warms the house and fills it with a comforting aroma. 1. RELISH - Combine all ingredients in food processor and blend to a coarse consistency. Let sit for a few minutes and use as needed. Makes about 3 cups. Per 3 tablespoons: 68 cals, 0.1g fat. 2. BAKED APPLE (1 per serving) - Fill apples with relish. Place on small cookie sheets; sprinkle with sugar and bake in oven at 375 dgrees until done. (Approximately 20 minutes). SOURCE: Chef Tell Erhardt - January 1999. See "In The Kitchen With Chef Tell" <www.mbctv.com/cheftell/>. Restaurant: Chef Tell's Manor House, 1800 River Rd., Upper Black Eddy, PA. Specializes in Continental cuisine with German and Caribbean influences. Recipe from Terri Law /mc editing by Pat Hanneman <kitpath@earthlink.net> 1/99 Recipe by: Chef Tell Erhardt, Manor House, Allentown, PA Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Jan 02, 1999, converted by MM_Buster v2.0l.
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