Recipe - Cranberry Relish-Salad With Oranges Apples And Sunchokes

2 cup Cranberries
One half cup Sugar
One half Navel orange, cut into 1"
pieces, with rind
1 md Sunchoke (Jerusalem
artichoke)
1 md Granny Smith apple

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 mediumsized 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 EATL Digest 6 November 96

Date: Thu, 7 Nov 1996 12:09:26 0500

From: "McNamara, Kelly" kmcnamara@LIGGETT.COM