| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Appetizer, Christmas, Thanksgivin, Vegetable | 12 | Servings | |
INGREDIENTS
| CRANBERRY AND ORANGE RELISH: | ||
| 1 | Orange | |
| 1 | Lemon | |
| 2 | t | Fresh coriander |
| 1 | c | Cranberries |
| 2 | t | Grated fresh ginger root |
| 1 | t | Maple syrup |
| 1 | Sweet potato | |
| 5 | c | Peanut oil, for frying |
| 4 | Fresh mint leaves, for | |
| garnish |
INSTRUCTIONS
PREPARATION: For the Cranberry and Orange Relish, with a sharp knife, remove the orange zest and then peel the orange, cutting right down to the flesh to remove all the white pith. Cut sections from membrane. With a knife, remove zest from lemon in strips. Chop coriander. Process the orange zest, orange sections, lemon zest, coriander, cranberries, and ginger briefly in a food processor. The relish should retain some texture, not be reduced to a pure. Stir in the syrup. Relish can be made 1 day ahead. COOKING AND SERVING: Peel potato and cut off 12 very thin slices. In a deep fryer or large, heavy pot, heat the oil to 350øF. Put a potato slice into a potato-basket maker. Or put a slice into a 2-ounce ladle and insert a 1-ounce ladle into the 2-ounce ladle, pressing the slice into a cup shape. Holding the ladles or potato-basket maker together submerge into the hot oil and cook potato for 1 minute. Remove from oil. Carefully separate the ladles and remove potato cup. Drain on paper towels. Repeat. Fill each cup with Cranberry and Orange Relish and top with a mint leaf. NOTES : A charming holiday garnish. Recipe by: Cook's Magazine November 1987 Posted to recipelu-digest Volume 01 Number 258 by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Nov 15, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 175
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.1mg
Potassium: 43.6mg
Carbohydrates: 41.9g
Fiber: 3.4g
Sugar: <1g
Protein: <1g