INGREDIENTS

INSTRUCTIONS

Use a food processor. Add cranberries, sugar ad orange pieces. Blend
until the cranberries and orange pieces are pulverized - but not
liquefied. Transfer to a medium-sized bowl.  Trim any unsightly
blemishes from the sunchoke. (You don't 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 pieces and mince it
fine. Stir into the cranberry mixture.  Core and mince the apple.
(Mollie Katzen does not recommend peeeling,  as the juxtaposition of
green apple skin with cranberry and orange  pieces is strikingly
beautiful.) Combine with everything else. Cover  tightly and chill.
This keeps well. It can be made a day or two ahead, although Katzen
recommends holding off on adding the apple until, at most, a few hours
before serving.  Notes:  Crunchy, juicy, sweet and tart, this condiment
is good enough  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. Per  serving (excluding unknown items): 90 Calories; less than
one gram  Fat (1% calories from fat); 0g Protein; 23g Carbohydrate; 0mg
Cholesterol;  Recipe By: Still Life With Menu/Mollie Katzen  Posted to
EAT-L Digest  6 November 96  Date:    Thu, 7 Nov 1996 12:09:26 -0500
From:    "McNamara, Kelly" <kmcnamara@LIGGETT.COM>

A Message from our Provider:

“Give God what’s right — not what’s left.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 787
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 0mg
Sodium: 87.8mg
Potassium: 427.2mg
Carbohydrates: 189.3g
Fiber: 17.7g
Sugar: 18.5g
Protein: 2.9g