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Meat relishes, tart and tangy.

FRESH INGREDIENTS AND FLAVORS BLEND HARMONIOUSLY IN THESE simple relishes. In the first, cranberries stain water chestnuts red, so their crunch comes as a surprise. Cilantro, mint, and coconut suggest an Indian condiment, but jicama keeps the focus Western. The last relish combines pomegranate seeds and blood oranges.

Cranberry Relish

1 bag (12 oz., 3 cups) cranberries, rinsed and drained 1 can (8 oz.) drained water chestnuts 1 cup lightly packed fresh cilantro (coriander) 1 tablespoon Dijon mustard 1/4 to 1/3 cup sugar

In a food processor (or a food chopper with coarse blade), coarsely chop cranberries, water chestnuts, and cilantro. Stir in mustard and sugar to taste. Serve, or cover and chill up to 2 days. Makes about 2 cups.

Per tablespoon: 15 cal. (3 percent from fat); 0.1 g protein; 0.1 g fat (0 g sat.); 3.8 g carbo.; 15 mg sodium; 0 mg chol.

Jicama-Mint Relish

For a hotter relish, add 1 more fresh jalapeno chili.

6 tablespoons lime juice 1 cup lightly packed fresh mint leaves 1 cup lightly packed fresh cilantro (coriander) leaves 1 fresh jalapeno chili, stemmed and seeded 2 cloves garlic 1/2 teaspoon ground cumin 1 cup sweetened shredded dried coconut 1 cup finely chopped jicama Salt

In a blender or food processor, whirl lime juice, 2 tablespoons water, mint, cilantro, chili, garlic, and cumin until smoothly pureed. Stir in coconut and jicama. If making ahead, cover and chill up to a day. Add salt to taste. Makes about 2 cups.

Per 1/4 cup: 57 cal. (49 percent from fat); 0.8 g protein; 3.1 g fat (2.6 g sat.); 7.3 g carbo.; 28 mg sodium; 0 mg chol.

Pomegranate-Orange Relish

2 medium-size (about 1 lb. total) pomegranates 4 or 5 medium-size (about 1 1/4 lb. total) blood or common oranges 1/4 cup red wine vinegar 4 teaspoons sugar 2 teaspoons prepared horseradish Crisped onions (recipe follows) Salt

Score sides of pomegranates with a sharp knife. Holding fruit under water in a large bowl, pull pomegranate apart into large chunks. With your fingers, separate seeds from membrane and skin. Skim off membrane and skin; pour out water and drain seeds well.

Finely shred 1 to 2 teaspoons peel from oranges; set aside. With a sharp knife, cut peel and white membrane from oranges. Holding oranges over a bowl to catch the juice, cut between the inner membranes to free segments. Squeeze juice from membranes into bowl.

Gently mix fruit with the vinegar, sugar, and horseradish; pour mixture into a shallow bowl. Sprinkle with pomegranate seeds and onions. If making ahead, cover and chill up to 8 hours. Add salt to taste. Makes about 3 cups.

Per 1/4 cup: 40 cal. (2 percent from fat); 0.6 g protein; 0.1 g fat (0 g sat.); 10 g carbo.; 2.7 mg sodium; 0 mg chol.

Crisped onions. Coarsely chop enough red onion to make 1 cup. Put in a bowl with water to cover. Squeeze onions to bruise lightly; drain. Add 4 cups ice cubes, 2 cups water, and 1/4 cup raspberry or red wine vinegar. Let stand until crisp, 20 to 30 minutes. Drain well and discard ice cubes.
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Title Annotation:Holiday Entertaining; recipes
Author:Bateson, Betsy Reynolds; Lipman, Karyn I.
Publication:Sunset
Date:Nov 1, 1992
Words:541
Previous Article:Roast and trimmings.
Next Article:Natural napkin cuffs with grains and leaves.
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