Try this Cranberry and Orange Relish in Sweet-Potato Cups recipe, or contribute your own.
Suggest a better descriptionPREPARATION: For the Cranberry and Orange Relish, with a sharp knife, remove the orange zest and then peel the orange, cutting right down to the flesh to remove all the white pith. Cut sections from membrane. With a knife, remove zest from lemon in strips. Chop coriander. Process the orange zest, orange sections, lemon zest, coriander, cranberries, and ginger briefly in a food processor. The relish should retain some texture, not be reduced to a pur?e. Stir in the syrup. Relish can be made 1 day ahead. COOKING AND SERVING: Peel potato and cut off 12 very thin slices. In a deep fryer or large, heavy pot, heat the oil to 350F. Put a potato slice into a potato-basket maker. Or put a slice into a 2-ounce ladle and insert a 1-ounce ladle into the 2-ounce ladle, pressing the slice into a cup shape. Holding the ladles or potato-basket maker together submerge into the hot oil and cook potato for 1 minute. Remove from oil. Carefully separate the ladles and remove potato cup. Drain on paper towels. Repeat. Fill each cup with Cranberry and Orange Relish and top with a mint leaf. NOTES : A charming holiday garnish. Recipe by: Cooks Magazine November 1987 Posted to recipelu-digest Volume 01 Number 258 by Bob & Carole Walberg
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 817 | ||
Calories from Fat: 811 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90.1g | 120 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 41.6g | ||
Polyunsanturated Fat 28.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.5mg | 0 % | |
Potassium 78.9mg | 2 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 4.3g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 817
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