Cranberry Apple Relish
Reprinted from Feeding the Whole Family
by Cynthia Lair (Sasquatch Books, 2008)
An adaptation of a recipe from The Natural Foods Cookbook by Mary Estella (Japan Publications, 1985) that uses apple juice and maple syrup to add sweetness to tart cranberries. Try a little of this relish as a side dish to Lemon Herb Roasted Chicken
or on top of Squash and Raisin Stuffed Chicken
. 1 ½ cups cranberries1 cup chopped apples½ cup currants1 teaspoon orange zest¼ cup maple syrup¼ teaspoon sea salt1 cup apple juice¼ cup chopped walnuts
Place cranberries, apples, currants, zest, maple syrup, salt, and juice in a large saucepan. Cover and bring to a boil. Reduce heat, remove cover and simmer 20 - 25 minutes until excess liquid has evaporated. Remove from heat. Add walnuts. Serve at room temperature. This will keep in a sealed container in the refrigerator 3 - 4 days.
Preparation time: 30 minutes
Makes 2 ½ cups
I'll be experimenting with baking with almond and buckwheat flours this holiday (mostly cookies). I'm using gluten-free recipes and many of them call for agave syrup as the sweetener. I'd rather use something real, like honey, maple syrup, unprocessed cane sugar, or florida crystals. But I am unsure of the conversions because agave is so sweet. Can you provide anyway to do conversaion from agave to other sweeteners?
December 17, 2010, 11:29 am
There is a post all about converting recipes on our blog. Here's the link: http://www.cookusinterruptus.com/blog/?p=62.
I would just use maple syrup or honey instead of agave (in equal amounts) and let the dish be slightly less sweet.
December 17, 2010, 11:48 am