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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 cranberries
1 cup chopped apples
½ cup currants
1 teaspoon orange zest
¼ cup maple syrup
¼ teaspoon sea salt
1 cup apple juice
¼ 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


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

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