Cookus Interruptus - How to Cook Healthy Food Videos
how to cook fresh local organic foods
despite life's interruptions

Please signup for weekly updates
and regular giveaways!

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 cups cranberries
1 cup chopped apples
cup currants
1 teaspoon orange zest
cup maple syrup
teaspoon sea salt
1 cup apple juice
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 cups


2 Comments:

Krista Loercher
Hi, 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

Cynthia Lair
Hi Krista, 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

Post a comment

First Name.


Last Name


Email Address


Comment


Please type in the letters that appear: