Cranberry relish-salad with oranges, apples and sunchokes

6 Servings

Ingredients

Quantity Ingredient
2 cups Cranberries
½ cup Sugar
½ Navel orange, cut into 1\" pieces, with rind
1 medium Sunchoke (Jerusalem artichoke)
1 medium Granny Smith apple

Directions

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; 1mg Sodium

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@...>

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